Dave's Mushroom Soup
January 2, 2014 2:11 PM - pepper
I just use a pound of button mushrooms, about 8 oz each or so of shitake and baby bellas or criminis…sweat down some onion and the mushrooms, add chicken stock and reduce, reduce, reduce. Then put it all in a blender and blend until smooth and creamy. Add some heavy cream and some white truffle oil (optional) at the end.

What makes it great is that it's reduced and very concentrated and completely smooth, plus the cream.

I use one of those boxes of stock. After you reduce it down, you can always add more water. And yes, truffle butter or oil are both acceptable.

I think it's the shitakes that really give it the flavor. Of course dried porcini or shitakes might even be better.