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Title: Isabel Allende's Reconciliation Soup
Categories: Soups, Mushrooms, Wine, Dairy
Yield: 2 Servings

1/2 c Chopped portobello
- mushrooms
1/2 c Chopped fresh porcini
- mushrooms
1 c Cremini mushrooms
1 cl Garlic
3 tb Olive oil
2 c Stock
1/4 c Port
1 tb Truffle-flavored olive oil
Salt & pepper
2 tb Sour cream

If you can't find fresh mushrooms and must use the dried
ones, soak them in 1/2 cup of good red wine until they
spring up happily; in the meantime, while they're
soaking, calmly drink the remainder of the wine.

Mince the garlic clove then saute it with the mushrooms
in the olive oil, stirring vigorously for a few minutes.

Add the stock, the port and the truffled olive oil.

Season with salt and pepper, and cook over low heat with
the lid on until the mushrooms are soft and the house
smells like heaven.

The last step is to process the soup in the blender;
this is the least poetic part of the preparation but
unavoidable. The soup should end up with a slightly
thick texture, like mud, with a perfume that makes you
salivate and awakens other secretions of body and soul.

Serve the soup in warmed bowls, garnished with a dollop
of the sour cream.

RECIPE FROM: http://www.madaboutmushrooms.com

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