he cheese mixture into the mushroom mixture.
Slice the beef
carrot, garlic, soaked mushrooms, and fresh mushrooms until soft (about 5
Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
arsley.
Slice remaining 6 mushroom caps and saute them slightly
he top and sprinkle with fresh thyme leaves.
Drizzle white
To make the Mushrooms: Soak porcini in boiling-hot water, stirring
Heat butter and oil over medium-high heat. Add onion and chestnut mushrooms and cook for 10 mins, stirring occasionally. Drain porcini, reserving soaking liquid. Add porcini, thyme and garlic to pan and cook for 5 mins, stirring regularly. Add wine and allow to evaporate then add stock and reserved mushroom liquid. Simmer for 10 mins. Discard thyme.
Remove soup from heat and puree with hand blender. Add sour cream and season to taste. Garnish with chives and truffle oil.
Soak the dried porcini mushrooms in 3/4 cup
Place the porcini mushrooms in a bowl and
Break each mushroom into 2 or 3 pieces.<
or dried, 1 minute for fresh).
Drain and rinse under
ool.
FOR FILLING: Place porcini in small bowl.
Add
minute.
Drain the porcini mushrooms (RESERVING the liquid).
Soak the porcini mushrooms in the boiling water.
he hot water over the porcini mushrooms and soak for 30
r 3 pieces. Pour the mushroom liquid through a coffee filter
0 seconds, then add the porcini mushrooms and cook for 3
et aside.
Combine chopped porcini mushrooms, ground beef, basil, thyme
Soak the porcini mushrooms in 2 cups warm
Place porcini mushrooms in a 2-cup