Nif's Wild Mushroom Soup

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!

• Ready In: 1 hr 5 mins
• Serves: 4

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.