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3 oz olive oil 1 small yellow onion, diced 1 leek, cleaned & diced 1 fresh fennel bulb, diced 1 carrot, peeled & diced 3 ozs Shiitake mushrooms, quartered 1 handful (3 oz) dried Porcini mushrooms 1/2 cup sweet sherry wine 2 whole bulbs roasted garlic 5 cups chicken stock or water if you want a vegetarian soup 2 tbsp. white truffle oil 8 fresh basil leaves, roughly chopped 4 ozs half & half Salt & Pepper to taste.
Roasting the Garlic:
Cut tops off garlic bulbs so cloves are exposed, place on oven proof dish and drizzle with olive oil. Roast at 400 degrees for 20-25 minutes or until light brown & tender. Set aside until cool enough to handle then remove pulp from skins by squeezing or peeling.
Heat olive oil in a large thick-bottomed soup-po. Add onion, leek, fennel, carrot, and Shitake & Porcini mushrooms to pot. Stir, reduce heat to medium low, cover and sweat for 10 minutes, stirring occasionally. Uncover and add sherrry wine and peeled roasted garlic cloves. Increase heat to medium-high. Cook uncovered until almost dry, about 4 - 5 minuetes. Add stock or water, white truffle oil, and half & half, and bring to a boil. Reduce heat and simmer uncovered for 45 minutes. When all ingredients are tender, add the basil and salt & pepper. Puree with a hand held blender until smooth. If using food processor, add small amounts of soup to processor bowl, and pulse a few times before turning on at full speed. This allows heated air to dissapate so soup won't splash out and burn you.