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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I saw some oyster mushrooms at Costco and wanted to try and make a mushroom soup like one that you would get at a nice restaurant. I'm really happy with the results! If you're using this as an appetizer, it would probably be good for 6 smaller bowls. Enjoy! Ingredients:
1 ounce dried mushroom (i used half chanterelle and half porcini) |
2 cups chicken broth |
1/3 cup butter |
1 cup leek, whites only, cut in half lengthwise and then slice (rinse well!) |
2 tablespoons shallots, minced |
2 garlic cloves, minced |
2 cups oyster mushrooms, chopped |
1/4 cup flour |
3 cups chicken broth, see instructions (may need less (or more) |
1 teaspoon dried thyme |
1 bay leaf |
1/4 cup dry white wine |
1 cup cream (i used 6% but the more fat, the creamier it will be!) |
salt and pepper (didn't use) |
chives or parsley, to garnish |
Directions:
1. Heat broth and add dried mushrooms. Set aside and soak for 20 minutes.
2. Melt butter over medium heat in a large saucepan. Add leeks, shallots and garlic. Saute for about 5 minutes and then add oyster mushrooms. Do not brown the veggies!
3. When dried mushrooms are done rehydrating, remove mushrooms ****reserving the broth!***. Chop mushrooms and add to pot. Stir in the flour and thyme.
4. Add enough chicken broth to the dried mushroom broth to equal 4 cups. Add the broth and bay leaf to the pot, stir well and bring to a boil. Lower heat and simmer for 20 minutes, stirring ocassionally. Add wine and cream and heat for about 5 more minutes.
5. Garnish with some snipped chives or chopped parsley.
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