Mushroom Soup with Fall Fruit Compote - Andrew Zimmern

Ingredients

• 1/4 pound fresh mushrooms, oyster, shiitake, and/or button
• 2 tablespoons butter
• 1 clove garlic, peeled, thinly sliced
• 1 shallot, peeled, thinly sliced
• 1/2 lemon
• 1/2 cup heavy cream
• Water as needed
• Salt and freshly ground pepper
• 1/2 pound assorted dried fruits, raisins, golden raisins, cherries, apricots, and/or currants
• 1 quart port wine
• 2 tablespoons granulated sugar
• 1 pound fresh, wild (if possible) mushrooms, depending on the season, morel, oyster, chicken of the woods, hen of the woods, porcini, etc.
• 2 yellow onions, peeled, roughly chopped
• 2 russet potatoes, peeled, roughly chopped
• 1-quart heavy cream
• 1 pound butter
• 4 quarts water
• 2 tablespoons picked fresh thyme
• 1/2 head of garlic, peeled, roughly chopped
• Stewed Mushrooms (see recipe)
• Warm Fruit Compote (see recipe)
• 4 fresh figs, quartered
• 4 tablespoons crumbled truffle pecorino (or other hard, crumbly cheese)
• 4 teaspoons minced chives