Mushroom Bisque

Instructions

1. Prepare the mushrooms
   Clean and slice the fresh mushrooms. Rehydrate dried porcini in hot water for 20 minutes, then strain through a coffee filter, reserving the liquid. Chop the rehydrated porcini and set aside.
2. Sauté the aromatics
   In a large pot, melt butter over medium heat. Add shallots and cook until translucent, about 3 minutes. Add garlic and thyme, cooking for another minute until fragrant.
3. Cook the mushrooms
   Add all mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper.
4. Deglaze and add liquids
   Pour in the sherry or white wine, scraping up any browned bits from the bottom of the pot. Add the reserved porcini liquid (being careful not to add any grit) and the broth. Bring to a simmer.
5. Create the roux
   In a small bowl, whisk together 1/4 cup of heavy cream with the flour until smooth. Gradually add this mixture to the soup, stirring constantly to prevent lumps.
6. Purée the soup
   Using an immersion blender, purée the soup until smooth. Alternatively, transfer in batches to a blender, being careful with the hot liquid. Return to the pot if using a blender.
7. Finish the bisque
   Stir in the remaining heavy cream and bring to a gentle simmer. Add lemon juice and adjust seasoning with salt and pepper. If using truffle oil, add it now.