A rich, aromatic soup made with layered mushrooms, homemade broth, cream, and truffle oil.

14 oz button mushrooms

7 oz shiitake mushrooms

7 oz portobello mushrooms

3.5 oz beech or enoki mushrooms

0.7 oz dried shiitake or porcini mushrooms

2 cups water

2 cups vegetable broth

2 medium onions

5 garlic cloves

2 medium tomatoes

1 ½ tablespoons unsalted butter

1 tablespoon olive oil

¼ teaspoon ground nutmeg

½ teaspoon black pepper

1 tablespoon soy sauce

2 egg yolks

¾ cup cooking cream

2 tablespoons truffle-infused olive oil

½ cup radish sprouts

½ baguette, halved

½ cup fresh parsley, finely chopped

½ cup shredded cheese

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1. Rinse all mushrooms thoroughly.

2. Boil 2 cups water, add chopped onion and tomatoes.

3. Add mushroom stems, parsley stems, dried mushrooms; simmer 40 minutes.

4. Chop mushrooms; dice remaining onion and garlic.

5. Sauté onion and garlic in butter and oil; add mushrooms and cook down.

6. Strain broth into soup pot; add vegetable broth.

7. Dice rehydrated mushroom caps; add to pot with seasonings.

8. Add sautéed mushrooms; simmer 45 minutes.

9. Cool 10 minutes; blend smooth; strain.

10. Return soup to pot and simmer.

11. Sauté garnish mushrooms.

12. Whisk egg yolks with cream; add soy sauce.

13. Stir cream mixture into soup to thicken.

14. Broil baguette with cheese and parsley.

15. Serve soup with garnish mushrooms, sprouts, and truffle oil.

Blend thoroughly for the silkiest texture. Add cream slowly to avoid curdling. Garnish just before serving.