Ingredients
-
1 ounce dried mushroom, a mixture including porcini preferred
-
1 cup boiling water
-
6 tablespoons butter
-
1/2 cup onion, minced
-
1/3 cup flour
-
1/2 cup milk
-
1/2 cup buttermilk
-
2 cups chicken stock
-
1 teaspoon kosher salt
-
1/4 teaspoon black pepper, fresh ground
-
1/4 teaspoon white pepper
-
1 dash cayenne pepper
-
1/2 teaspoon white truffle oil
Instructions
- Combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). Make sure all of the mushrooms are covered. Set aside and let the mushrooms soften.
- Remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. Roughly chop the mushrooms, and set aside.
- Strain the liquid to remove any sand or grit. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the onion, and cook until translucent, but not brown, stirring frequently.
- Add the flour, and stir to combine. Cook and stir for 3-4 minutes, being careful not to burn the mixture.
- Slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. Whisk until the flour mixture is completely incorporated.
- Brink soup just to a boil, stiring often, until thickened. Remove from heat.
- Stir in reserved mushrooms, salt, and peppers. Taste, and reseason as necessary.
- Ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. Serve immediately.