A rich and creamy mushroom soup with a delightful blend of flavors, perfect for a cozy meal.
Combine the boiling water and dried mushrooms in a heatproof container, ensuring the mushrooms are fully submerged. Let them soak until softened.
Ensure the water is hot enough to properly rehydrate the mushrooms for maximum flavor.
Remove the mushrooms from the soaking liquid, squeezing out excess liquid back into the container. Chop the mushrooms roughly and set aside.
Chopping the mushrooms into uniform pieces ensures even distribution in the soup.
Strain the soaking liquid through a fine mesh strainer to remove any grit or sand. Reserve the liquid.
Using a fine mesh strainer ensures a smooth and clean broth.
Melt the butter in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Sprinkle the flour over the onions and stir to combine. Cook for a few minutes to remove the raw flour taste.
Cooking the flour thoroughly ensures a smooth soup base.
Gradually whisk in the reserved soaking liquid, milk, and cream. Bring the mixture to a gentle boil, stirring constantly.
Whisking continuously prevents lumps from forming.
Add the chopped mushrooms, salt, black pepper, and cayenne pepper. Simmer for a few minutes to blend the flavors.
Taste and adjust the seasoning to your preference.
Ladle the soup into bowls and serve immediately. Optionally, garnish with a drizzle of truffle oil or fresh herbs.
Serving the soup hot enhances its comforting qualities.
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