Creamy Mushroom Soup

Photo & Styling: Dor Moshe
Yield: 6 servings
Prep Time: 40 minutes

Ingredients:

• 2 ounces Tnuva Butter
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 cloves garlic, sliced
• 2 pounds mushrooms, at least 2 different types, chopped
• 1 ounce dried porcini mushrooms
• 1 quart vegetable broth
• 2 sprigs fresh thyme
• 8 ounces half-and-half
• Salt and pepper to taste

Instructions

1. Prepare the porcini mushrooms: Soak in boiling water for 15 minutes. Drain and chop the mushrooms. (Save the mushroom water to add to the soup.)
2. In a soup kettle, heat the butter and the olive oil. Add the onions and saute until golden. Add the garlic and saute for another 3 minutes.
3. Add the fresh mushrooms and the porcini mushrooms and saute until browned. Season with salt and pepper.
4. Add the broth and the mushroom water together with the thyme and cook for half an hour. Remove the thyme and add the cream. Blend with a hand blender according to desired chunkiness.
5. Cook for another 10 minutes and serve.