'Simply Divine': Lisa Vanderpump's Wild Mushroom Soup

Ingredients

Cooking Directions

1) Place the dried mushrooms in a small bowl with enough boiling water to just cover the mushrooms. Let stand until the mushrooms soften, about 30 minutes. Strain soaking liquid and save 1 cup. Add the fresh mushrooms to the now-plumped dried mushrooms and chop coarsely.

2) Heat the oil in a soup pot over medium heat. Add the onion and garlic and sauté until the onion softens, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until the juices evaporate, about 8 minutes.

3) Sprinkle with the flour and stir well. Stir in the cup of mushroom soaking liquid, wine, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer for 10 to 45 minutes, depending upon how much time you have; he longer you simmer, the more robust the flavor will be, but it's still a delicious 10-minute soup! Stir in the heavy cream and heat without boiling.

4) Using an immersion blender, puree the soup in the pot until it is a porridge-like texture. Serve hot. (The soup can be made cooled, covered and refrigerated, for up to 1 day. Reheat before serving, adding more stock if the soup is too thick).

Reprinted with permission from "Simply Divine" by Lisa Vanderpump.

This recipe was styled by chef Karen Pickus for Good Morning America.