Dried Mushroom Soup
Serves 4 to 6
2-ounce package of dried mushrooms
2 ribs celery, finely chopped
2 shallots, finely chopped
Salt and pepper to taste
1/2 cup of heavy cream
In a small soup pot, cover the mushrooms, celery and shallots with water and add salt and pepper to taste. Rehydrate the mushrooms by boiling the vegetables until soft.
Drain most of the stock and save. Place the vegetables into a food processor or blender and puree. Add saved stock as needed to attain desired smoothness and consistency, keeping it on the thin side. Return to the pot and add the heavy cream to finish. Adjust seasonings as desired. Heat and serve.