Mushroom Soup

"This soup started as a fall/winter item," says Brian Held, chef/owner of Brian's in Lambertville. "But its popularity and demand has encouraged me to put it on year round. It is selling better than ever in these dog days of summer, beating out much lighter choices literally about 6 to 1. Go figure. Braised leeks and a drizzle of white truffle oil send this over the top...haunting."


2 pounds assorted mushrooms (domestic, shiitake, oyster mix), brushed clean and sliced thin
2 tablespoons vegetable oil
3 garlic cloves, peeled and crushed
6 ounces butter
2 tablespoons flour
1 quart chicken broth
1 cup heavy cream
salt and pepper to taste

Truffle oil (optional)


1) Heat oil over medium heat, add garlic and mushrooms. Sauté 10 minutes.

2) Add butter, then flour, and mix until all ingredients are combined, about 3 minutes.

3) Add chicken broth with a whisk, mixing until smooth. Simmer 10 minutes, whisking every few minutes so it does not stick to the pan. Turn off the heat.
4) Allow the soup to cool a bit, for safety before the next step.
5) In a blender, purée the soup in batches. Start blender on low and gradually move to high. Purée on high until very smooth. Then it’s ready to serve.

6) Optional, drizzle a little truffle oil on top

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