Chef Drew Dzejak, Executive Chef of The Grill Room

5:02 p.m. CST, December 27, 2011

Ingredients:

1 medium onion, diced

4 cloves garlic, sliced

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2 tbsp butter

1 cup button mushrooms, sliced

2 oz dried porcini mushroom

1 cup Madeira

2 cups heavy cream

6 cups Chicken Stock

2 portabella mushrooms

2 tsp olive oil

2 sprigs fresh thyme

½ oz fresh black truffle

Salt and pepper

 

To make the soup:

  • In a large heavy bottom pot over medium high heat, melt the butter and add the onion and garlic. 
  • Sweat for 3-5 minutes. 
  • Add the dried porcinis and button mushrooms. 
  • Cook for 5-7 minutes. 
  • Deglaze with Madeira. 
  • Then add the chicken stock, cream, and thyme. 
  • Allow to cook over low heat for 30 minutes. 
  • On a hot grill, clean the stems and gills from the portabella mushrooms and glaze with olive oil. 
  • Season with salt and pepper and grill for 3 minutes on each side. 
  • Dice and reserve. 
  • When the soup is cooked, place in a blender and blend until smooth, then strain. 
  • Divide the soup into bowl and garnish with grilled portabella mushrooms and fresh shaved truffles.