Wild Mushroom Soup With Blue Cheese Toasts

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons butter, divided
• 1 yellow onion, chopped
• 1 lb button mushroom, coarsely chopped
• 1 ounce dried porcini mushrooms
• 6 cups chicken stock
• 1/2 lb wild mushroom, fresh, thinly sliced
• salt, to taste
• pepper, to taste
• 1/2 cup heavy cream
• 1 tablespoon lemon juice, fresh
• 2 ounces blue cheese, room temp
• 6 slices baguette, 1/2 inch thick, toasted
• 2 tablespoons flat leaf parsley, chopped

Recipe

• 1 melt 2 t butter in a large soup pot over a medium heat. add the onions and cook, stirring occasionally until soft, about 7 minutes.
• 2 increase heat to high, and add button and porcini mushrooms, chicken stock, and 4 cups water.
• 3 bring to a boil, reduce heat to medium-low and simmer, uncovered, about 30 minutes.
• 4 cool 15 minutes.
• 5 while the soup is cooling, melt the remaining 1 t butter in a saute pan over a medium -high heat. add the wild mushrooms, and saute, stirring occasionally, until they are soft and the mushroom liquid has evaporated, about 7 minutes. season with salt and pepper. reserve.
• 6 puree the cooled soup until very smooth. strain through a fine mesh strainer into a soup pot. add the cream and the sauteed wild mushrooms and stir to combine.
• 7 season with lemon juice, salt and pepper. gently reheat, taking care not to boil the soup or it may curdle.
• 8 preheat the broiler.
• 9 to make toasts, mash the blue cheese until soft. spread the cheese on the baguette slices.
• 10 broil until the cheese is bubbling.
• 11 remove from broiler, sprinkle with parsley.
• 12 to serve, float a cheese toastin each bowl of soup.
• 13 enjoy!