Late season mushroom soup | Western Pennsylvania Mushroom Club

Ingredients

• 0.50 cup dried boletes or other mushrooms
• 1.50 mixed fresh wild or store brought mushrooms, I used Late Fall Oyster (Panellus serotinus), Brick top (Hypholoma sublateritium) and Honey mushrooms (Armillaria mellea) , cleaned and sliced
• 2 cloves garlic, peeled and finely sliced
• 1 onion , peeled and finely chopped
• 1 tbsp fresh thyme, leaves picked
• Sea salt
• freshly ground black pepper
• 2 chicken or vegetable stock
• 0.50 cup fresh flat-leaf parsley, leaves picked and roughly chopped
• 2 Mascarpone cheese
• 1 lemon
• 1 tsp truffle oil, optional