01
Place dried wild mushrooms in a medium bowl and cover with 3
cups of very hot water. Let sit for 30 minutes. Line a sieve with a
dampened paper towel or coffee filter.
After 30 minutes strain the mushrooms through the fifilter, reserving
at least one cup of the mushroom liquid. Roughly chop the
reconstituted wild mushrooms.
02
Heat 3 tablespoons butter in a heavy saucepan over medium low
heat. Sauté the shallots until softened and translucent, about 7 to 8
minutes. Add the garlic and cook a minute more.
Add the fresh mushrooms, increase the heat to medium high, and
cook several minutes more. Add chopped wild mushrooms. Lower
the heat, cover and let cook for 10 minutes.
03
Increase the heat to medium high, uncover and add 1/3 cup dry
sherry to the pot.
04
Add the remaining 3 tablespoons butter to the pot and stir until
melted. Add the flour to the pot and stir until the mushrooms are all
well coated with the flour, making a roux. Cook for 2 to 3 minutes.
05
Add one cup of reserved mushroom soaking water and stir until the
flour has dissolved into the water, and there are no lumps. Add the
chicken stock. Stir until well incorporated.
Add the herbs de Provence, the dried thyme, bay leaves, and salt.
06
Heat on high until the soup comes to a low simmer. Lower the heat
to maintain a simmer. Cover and cook for 20 minutes.
07
When ready to serve, remove the bay leaves and stir in 1/2 cup heavy
whipping cream. Add black pepper and more salt to taste.
Garnish with chopped chives and parsley when serving.
