![\"soup\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/12\/soup.png\")
<\/a><\/p>\n1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.<\/p>\n
2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.<\/p>\n
3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.<\/p>\n
4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.<\/p>\n
5. Turn the flame to high and add the white mushrooms and shitakes.<\/p>\n
6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.<\/p>\n
7. Add the chicken stock and the dried mushrooms along with the soaking water.<\/p>\n
8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 ounce dried mushrooms (porcini, morels, or shitakes) 1\/2 cup olive oil 2 sprigs of rosemary 4 sprigs of sage 1 large yellow onion, peeled and thinly sliced 3 garlic cloves, peeled and thinly sliced 1 1\/2 teaspoons salt 1\/4 tsp freshly ground white pepper 1 pound white button mushrooms, cleaned and thinly sliced 1 pound shitake mushrooms stemmed, cleaned and thinly sliced 6 cups chicken stock or water 1 cup heavy cream 2 tablespoons unsalted butter 1. Soak the…<\/p>\n