Creamy Mushroom Soup

1 cup dried Porcini Mushrooms

1 cup boiling water

¼ cup butter

2 tablespoons olive oil

2 large, sweet onions, chopped

3 cloves garlic, grated or minced

2 - 8 ounce packages of sliced Baby Bella Mushrooms

½ cup white wine

6 tablespoons flour

3 cups chicken broth

1 teaspoon low-sodium chicken base

2 teaspoons dried Thyme or 1 tablespoon fresh Thyme

2 teaspoons dried chives

1 teaspoon dried sage- optional

Black pepper to taste

1 can of evaporated milk

 

Put the Porcini mushrooms in a large measuring cup and pour the boiling water over them. Let this sit for 20 – 30 minutes.  Meanwhile, melt the butter with olive oil and then add the onions to the hot butter/oil mixture.  Sauté the onions over medium heat until they are soft and starting to clear in color.  Add the garlic and cook for 2 minutes more. Now add the 2 packages of sliced mushrooms and sauté for 2 minutes, or until they start to soften. Add the white wine and turn the heat to high to let the wine evaporate.  Turn the heat to medium-low and add the flour, mixing well cook for 3 minutes or until flour has absorbed. Now stir in the chicken broth, the chicken base, the herbs, and the pepper. Bring to a boil, then lower the heat, and using a hand blender puree the soup.  Now add the evaporated milk.  Simmer the soup over low heat for an hour or so; check the taste and add extra seasonings if needed.  Serve and enjoy!