Mushroom Soup

Place the dried mushrooms in 1 cup of hot chicken stock for 30 minutes, and set aside.

It a large saute pan, saute onions and shallots, thyme in olive oil and 1/2 butter for 10 minutes. Add garlic and mushrooms. Saute for another 10 minutes.

Add the dried mushrooms including the liquid. Add 2 cups of chicken stock and bring to a boil. Reduce heat to low and simmer for 15-20 minutes.

Add the Marsala/Sherry and bring to a boil and then reduce to a simmer for 15 minutes.

Let mixture cool slightly and then transfer to a blender in stages until smooth.

Return to the pot and add the cream and simmer for a couple more minutes. Season liberally w/ salt & pepper to taste.

Serve in bowls and drizzle with truffle oil.