Porcini Mushroom Soup with Garlic Chips and Chives | James Beard Foundation
This soup focuses on the rich and savory flavor of porcini mushrooms. A garnish of milk-poached and fried garlic adds a touch of sophistication.
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 pound (about 6 cups) porcini mushrooms, cleaned and sliced
- 1 shallot, minced
- 1/4 cup dry sherry
- 1 teaspoon black peppercorns
- 2 sprigs thyme
- 1 bay leaf
- 8 cups chicken stock
- Salt to taste
- 1/4 cup whole milk
- 3 cloves peeled garlic, thinly sliced
- 1/4 cup canola oil
- Chives for garnish
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