Porcini Mushroom Soup with Garlic Chips and Chives

• 2 tablespoons unsalted butter, divided

• 1 pound (about 6 cups) porcini mushrooms, cleaned and sliced

• 1 shallot, minced
• 
1/4 cup dry sherry

• 1 teaspoon black peppercorns

• 2 sprigs thyme

• 1 bay leaf
• 8 cups chicken stock
• Salt to taste
• 
1/4 cup whole milk
• 
3 cloves peeled garlic, thinly sliced

• 1/4 cup canola oil
• 
Chives for garnish

Melt 1 tablespoon of the butter in a large pot. Add the mushrooms and sauté over medium-high heat until they begin to caramelize and brown, about 5 minutes. Add the shallots and sherry; use a spoon to scrape up any browned bits on the bottom of the pot. Continue cooking until the sherry has reduced to a couple of tablespoons.

Combine the peppercorns, thyme, and bay leaf in cheesecloth and tie with string to make a sachet. Add the sachet and chicken stock to the pot. Bring to a simmer and continue simmering for 30 minutes. Remove and discard the sachet. Purée the contents of the pot and the remaining butter in a blender. Season with salt and strain through a fine-mesh sieve.

Simmer the garlic in the milk over medium heat for about 15 minutes. Transfer the garlic to paper towels and let dry. Heat the oil in a small sauté pan over medium-high heat. Fry the garlic until golden brown, about 1 minute.

Divide the soup among serving bowls. Top with snipped chives and fried garlic chips.