Cream of Mushroom Soup


¼ lb. (1 stick) butter
1 small onion, finely diced
2 cloves garlic, minced
8 oz. baby Portobello mushrooms, quartered
6 oz. sliced shitake and mini bella mushroom mixture
8 oz. button mushrooms, quartered
½ c. flour
2 c. chicken stock, hot
2 c. beef stock, hot
2 c. Half and Half
Salt and pepper to taste
1 Tbsp. dried parsley
Minced fresh parsley, for garnish
Truffle oil, for drizzling
In a small stock pot melt the butter and add the diced onion; allow to sauté. After about 5 minutes, add in the minced garlic and sauté just until fragrant; add the quartered mushrooms and stir frequently, the mushrooms will suck up all the butter at first. After a few minutes, add the remaining mushrooms. Allow the mushrooms to cook for about 10 minutes. When the liquid has reappeared, remove some of the quartered button mushrooms, add in the flour, and mix well. Turn down the heat and allow the mixture to cook for about 10 minutes.
Add in the hot chicken and beef stock, ½ cup at a time, mixing well after each addition; add in the Half and Half. Add salt and pepper, to taste, and the dried parsley; allow the soup to simmer for at least 30 minutes. Serve the soup garnished with the reserved sautéed mushrooms, a sprinkling of fresh parsley, and a very small drizzle of truffle oil.