by Geila Bernstein

Here’s a soup that’s got a big, sensuous taste but is easy to do. What counts here is the quality of the mushrooms you use. Buy the best you can find. Also, the truffle oil adds a decadent finish. If you decide to freeze the soup, whip in the truffle oil when reheating. If you can’t find one, try extra-virgin olive oil and add an extra ounce of porcini mushrooms to make up for its rich flavor.

Tool Needed: Hand blender

Ingredients:
5 cups onions, thinly sliced 6 tablespoons oil, unflavored, rapeseed or canola preferably
1-4 sprigs thyme
¾ lbs. shitake mushrooms, stemmed and cut into ¼-inch strips
1 oz. dried porcini mushrooms, soaked in two cups boiling water
½ lb. white mushrooms, sliced
¾ lb. portobello mushrooms, sliced
¼ cup cognac 4 cloves garlic, minced
6-8 cups chicken broth
1 cup dry white wine
3 tablespoons white truffle oil
Salt Pepper

Directions:
1. Saute onions in 3 tablespoons oil until they begin to soften and become translucent.
2. Reduce heat to low, add thyme sprigs and cook until onions are caramelized, stirring occasionally. The onions will be a deep yellow, not dark brown. When they are done, they should taste very sweet. Set aside and remove thyme sprigs.
3. Strain porcini, reserving liquid and coarsely chop.
4. Heat remaining oil in same pot. Add mushrooms and porcini and saute until soft.
5. Add cognac and flambe.
6. Cook liquid down slightly and add wine.
7. Cook down again until the liquid is reduced by half.
8. Add porcini liquid and 6 cups of broth. If the soup is too thick, add more broth. Cook for 20-30 minutes.
9. Using a hand blender or wand, puree the soup.
10. Still using the hand blender, slowly add the truffle oil in a thin steam to finish the soup.
11. Add salt and pepper to taste.