1 ounce dried porcini mushrooms
6 tablespoons olive oil
1 sweet onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, finely chopped
1/2 pound white button mushrooms, stems trimmed and chopped
1/2 pound crimini mushrooms, stems trimmed and chopped
3 1/2 ounces roasted chestnuts (jar or vacuum-packed), finely chopped
2 1/2 cups vegetable stock
1/2 cup half and half
truffle oil (optional)
Soak the porcini mushrooms in 2 cups of boiling water for 15 minutes.
Heat the olive oil in a medium-sized saucepan and add the onion, salt and pepper. Saute for 4 minutes and then add the garlic. Saute for 2 minutes and add the fresh mushrooms and chestnuts. Saute for an additional minute and add the vegetable stock.
Drain the porcini mushrooms, reserving the liquid. Rinse and chop the porcini mushrooms and add them to the soup. Strain the reserved liquid through cheesecloth (or paper towels) to catch any grit and then add the liquid to the soup. Simmer for 20 minutes.
Working in batches, transfer the soup to a blender and puree. Return the soup to the pan and add the cream. Heat until warmed through. Drizzle with truffle oil, if desired
Advance Preparation: Soup may be refrigerated for up to 2 days and may be frozen for up to 4 weeks.