Cream of White Mushroom Soup

First, we need to prepare the mushrooms: if the porcini are frozen - thaw, rinse, and clean them. Button mushrooms just need to be wiped with a damp cloth, no need to wash them. Separate the caps from the stems of the button mushrooms.

Put the white mushrooms and coarsely chopped stems of the button mushrooms in a saucepan, add 1 peeled clove of garlic and 1 liter of cold drinking water. Cook over low heat with a lid on for 30 minutes.

While the mushrooms are cooking, slice the button mushrooms.

Fry them in olive oil until all the liquid evaporates and a golden brown color appears. Add them to the cooking stems and porcini mushrooms 10 minutes before they are done.

Pour approximately 1-1.5 cups of mushroom broth from the pot. On low heat in a skillet with high sides, sauté the flour until it turns creamy in color. Add the butter and vigorously whisk. Slowly pour in the broth while continuing to whisk. Cook on low heat for a few minutes until thickened, stirring the dressing to prevent lumps from forming.

Transfer the flour dressing and boiled mushrooms with broth and garlic to a blender bowl and blend until smooth.

Pour the mixture back into the pot, bring to a boil, then reduce the heat and pour in the cream. Heat gently, but do not boil! Season with salt and pepper to taste. Serve immediately. It is very tasty to drizzle the cream soup with truffle oil or add freshly made croutons.