Mushroom soup with garlic toasts and shaved fennel salad recipe

Ingredients

• ½ ounce dried porcini mushrooms, rinsed well
• 4 cups hot water
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 4 medium shallots, minced
• 2 garlic cloves, minced or pressed
• ¼ cup white wine
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds white button mushrooms, wiped clean and sliced
• 4 cups low-sodium chicken or vegetable broth
• ½ cup heavy cream
• 1 lemon juice

• ½ whole wheat baguette, cut into ½-inch slices
• 2 Tablespoons olive oil
• 3 garlic cloves

• 1 small fennel bulb, trimmed and thinly shaved on a mandoline or other vegetable slicer
• 2 Tablespoons roughly chopped fresh flat-leaf parsley
• 2 teaspoons white wine vinegar
• 1 Tablespoon olive oil
• Kosher salt and black pepper to taste

For the Mushroom Soup
1. Soak the dried mushrooms in the hot water for 10 minutes. Drain the mushrooms, reserving ½ cup of the soaking liquid, and set aside.
2. Meanwhile, heat the butter and oil in a Dutch oven or other heavy pot over medium heat. Add the shallots and garlic and sauté for 2 to 3 minutes. Pour in the wine, season with the salt and pepper, and stir to combine.
3. Add the porcini and button mushrooms and cook until the mushrooms begin to soften slightly, about 3 minutes. Add the broth and bring to a boil. Remove from the heat.
4. Transfer the soup in batches to a food processor or blender and puree.
5. Return the pureed soup to the pot and reduce the heat to low. Pour in the cream and lemon juice, bring to a simmer, and simmer the soup for 5 minutes.
For the Garlic Toasts
6. Place a rack 6 inches from the heat and preheat the broiler.
7. Brush the bread with the olive oil and place on a baking sheet. Broil the bread for 1 to 2 minutes, or until it is lightly toasted. Rub the crostini with the garlic and serve with the soup.
For the Shaved Fennel Salad
8. In a small bowl, combine the fennel and parsley. Toss with the vinegar, olive oil, and salt and pepper to taste.