Prep 20 mins
Cook 45 mins
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!
- 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
- Heat broth and add dried mushrooms. Set aside and soak for 20 minutes.
- 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!
- When dried mushrooms are done rehydrating, remove mushrooms ****reserving the broth!***. Chop mushrooms and add to pot. Stir in the flour and thyme.
- 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.
- Garnish with some snipped chives or chopped parsley.