Ingredients
-
2 tablespoons olive oil
-
2 tablespoons butter
-
1 onion, diced
-
1 -2 celery, minced
-
1/16 ounce dried black trumpet mushrooms
-
3 1/2 ounces fresh oyster mushrooms, chopped
-
1/2 cup sherry wine
-
4 cups chicken stock
-
1 pinch saffron
-
2 sprigs fresh thyme, just leaves removed from stems
-
salt and pepper
-
4 tablespoons butter
-
4 tablespoons flour
-
1 pint cream
-
1/16 ounce dried wood ear mushrooms
-
1 -2 garlic clove, crushed
-
1 carrot, minced
-
6 ounces baby portabella mushrooms, chopped
-
3 1/2 ounces fresh shiitake mushrooms, stems removed chopped
Instructions
- Soak dried mushrooms in 1 cup hot water till softened.
- Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
- Chop mushrooms set aside.
- In the drained hot liquid and crushed pinch of saffron.
- Set aside.
- In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
- Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
- Add sherry reduce to half.
- Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
- In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
- Then whisk into soup.
- Using a hand blender puree the soup to a nice consistency.
- Let simmer 5 more minutes stirring so not to burn.
- Serve with soup topped with a little extra sherry.