Zuppa Di Funghi

Ingredients

• 5-6 dried chanterelle mushrooms, soaked and cut into strips
• 25-30 fresh button mushrooms, sliced
• 6 tablespoons butter
• 5 garlic cloves, chopped
• 2 medium onions, sliced
• 2 tablespoons refined flour (maida)
• 5 cups vegetable stock 
• ½ teaspoon mixed dried herbs
• Salt to taste
• 5-6 black peppercorns, freshly ground

Method

1. Heat one tablespoon of butter in the pan and add dried mushrooms strips. Sauté gently over low heat for five minutes. Remove mushrooms and set aside.
2. Add three tablespoons of butter to the same pan. Add the garlic and onions and sauté for two minutes without browning. Add the button mushrooms and continue to sauté for five more minutes. 
3. In a separate pan, heat two tablespoons of butter; add flour and sauté for two minutes. Add the vegetable stock and stir continuously for two minutes so that no lumps form.
4. Add the mushroom-onion mixture and simmer for another five minutes over very low heat. Season with dried herbs, salt and freshly ground peppercorns. Set aside to cool.
5. Purée the mixture in a food processor or blender and strain the purée into a clean pan. Add more stock if the purée is too thick and adjust seasoning.
6. Bring the soup to a boil again. Serve hot, garnished with the sautéed dried mushrooms.