Ingredients
The following ingredients have 8 Servings
- 1/2 cup dried porcini mushrooms
- 2 cups boiling water
- 1 Fat leek (white and pale green parts) sliced lengthwise and then cut crosswise in 1/4 inch half moons
- 1 Clove garlic, minced
- 6 tablespoons butter, divided (3/3)
- 1 teaspoon fresh thyme leaves
- 1/4 cup AP flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 12-ounce bottle light lager
- 4 cups chicken broth
- 8 ounces Shiitake mushroom caps sliced about 1/4 to 1/3 inch
- 1/2 cup heavy cream
- 4 ounces Gruyère cheese, finely shredded
- Salt and pepper for re-seasoning
Instruction
- Place the porcini mushrooms in a bowl and pour the boiling water over. Let stand to re-hydrate for 20 to 30 minutes.
- In a medium size soup pot, gently sauté the sliced leek and minced garlic in 3 tablespoons of the butter, until the leek softens but does not brown. Stir in the thyme leaves, salt and pepper.
- Sprinkle and stir in the flour while on medium heat for just a minute or two. Add the beer and bring up to the boil, stirring.
- Strain the porcini liquid and then add it to the pot along with the re-hydrated porcini. Add the chicken broth and bring the mixture up to a boil and then simmer for 10 to 15 minutes.
- Cool the soup and then process it in a blender, in batches, until smooth. You may still see flecks of the Porcini but that's a good thing. Return the soup to the pot.
- In a large sauté pan cook the sliced Shiitake caps in the remaining 3 tablespoons of butter until they lightly brown. Add them to the soup and then bring the pot back up to a boil.
- Stir in the cream, lower the heat a bit and then add the shredded Gruyère a half handful at a time while constantly stirring. Re-season the soup with salt and pepper and serve!
