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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 68 |
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TO die for served the second day!!! Ingredients:
2 tbsp butter, unsalted |
2 each shallots, fine dice |
2 cloves elephant garlic, minced |
1 cup white wine |
1 pint shiitake mushrooms, rough chop |
1 pint maitake mushrooms (hen of the woods) rough chop |
1 pint oyster mushrooms, rough chop |
1 pint button mushrooms, quartered |
1 gallon chicken stock |
1 cup heavy cream |
2 tsp fresh thyme, fine chopped |
to taste salt & pepper |
Directions:
1. 1. In a medium saucepan, sauté first 3 ingredients until onions are just translucent.
2. 2. Deglaze pan with white wine & let simmer for a few minutes
3. 3. Then add all mushrooms, & simmer until cooked 5-10 minutes
4. 4. Add chicken stock & bring to a simmer
5. 5. Taste & season with salt & pepper
6. 6. Slowly add your cream & adjust seasoning again
7. 7. Add Thyme & taste one more time to adjust the seasoning
8. 8. Let soup simmer for 20 minutes & serve it up
9. 9. If you have a hand held burr mixer*, puree the soup &strain for a creamier version of this exotic beauty.
10. For added touch reserve some of the mushrooms after sautéing them & garnish the soup at the end.
11. Make soup the day before, for a more intense flavor the next day.
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