Porcini Soup with Sherry & Nutmeg
Ingredients:
1 oz dried porcini
1 cup boiling water
3 tbsp. butter
1 onion, chopped, 1 tbsp. all-purpose flour
5 cups vegetable stock
1 lb. cremini mushrooms, sliced
½ cup sherry
½ cup heavy cream
1 tsp. freshly grated nutmeg
Salt and pepper to taste
Chopped fresh parsley to garnish
Instructions:
Soak the porcini in the boiling water for 20 minutes. Melt the butter in a large saucepan. Add the onion and garlic and cook for 4 minutes. Stir in the flour and cook for 1 minute or until flour taste dissipates. Gradually stir in the stock. Add the cremini mushrooms, porcini and their soaking water. Boil, reduce heat, cover, and simmer for 20 minutes.
Remove a cup of the mushrooms from the pan, then pour the rest of the soup into a food processor or blender. Process until smooth, then return the soup to the pan, stir in the sherry, cream, nutmeg and reserved mushrooms. Add salt and pepper and garnish with chopped parsley.