11⁄2 oz dried porcini mushrooms or morels, soaked overnight in 1 cup broth
31⁄2 cups mushroom broth or chicken broth
4 tsp all purpose flour
2 cups heavy cream, to taste
kosher salt, to taste and cracked black pepper
2 Tbsp butter, cold, diced
2 tsp truffle oil
In a large heavy bottomed stock pot, heat the olive oil and butter over medium heat. Add the chopped shallots and sauté until tender.
Add the wild and button mushrooms and sauté until brown and tender, about 8 minutes.
Drain the soaked porcini mushrooms, reserving the soaking liquid. Add the garlic, tarragon, and porcini mushrooms to the stock pot and sauté for 2 minutes.
Sprinkle the flour over the mushrooms and continue to cook while stirring for 1 minute.
Gradually whisk in reserved porcini liquid, mushroom broth, and heavy cream. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer until the soup thickens slightly, about 12 minutes.
Transfer 11⁄2 cups of the soup to a blender and puree until smooth.
Return the puree to the pot and bring the soup back to a simmer.
Season to taste with salt and pepper. At time of service, whisk in the cold butter, and check the seasoning; adjust if necessary.
Place the tarragon cream in a foaming bottle with 2 charges. If you do not have a foaming bottle, gently whip the cream until it begins to thicken slightly.
Ladle the soup into preheated bowls. Garnish with truffle oil, tarragon cream, and crisp mushrooms.