Madison life - recipe: mushroom soup with chives and truffle oil

Preparation 20 minutes
Cooking 35 minutes
Serves 6 as an entree

20g dried porcini mushrooms
1½ cups (375ml) boiling water
25g butter
1 tbsp (20ml) olive oil
1 brown onion, diced
400g Swiss brown mushrooms, finely sliced
5 thyme sprigs, tied with twine
2 garlic cloves, crushed
²⁄³ cup (165ml) medium-bodied white wine
4 cups (1 litre) vegetable stock
125g crème fraiche
Sea salt and cracked black pepper, to taste
1½ tbsp finely chopped chives
Extra crème fraiche, chives and a drizzle of truffle oil, to serve

1 Boil the kettle. Place the dried mushrooms in a small bowl and cover with the boiling water. Set aside for 15 minutes.
2 Meanwhile, heat the butter and oil in a large saucepan over medium-high heat. Add the onion and Swiss brown mushrooms and cook for 10 minutes, stirring occasionally.
3 Drain the porcini, reserving the soaking liquid. Add the porcini, thyme and garlic to the pan. Continue to cook for 5 minutes, stirring regularly. 
4 Add the white wine to the pan and allow most of it to evaporate before adding the stock and reserved mushroom liquid. Increase the heat to high and allow to simmer for 10 minutes. Remove the thyme sprigs.
5 Remove from the heat, ladle into a blender and process until smooth. Return to the saucepan and stir through the crème fraiche. Season with salt and pepper.
6 Ladle into serving bowls, top with a teaspoon of crème fraiche, a sprinkling of chives and a drizzle of truffle oil.