Ingredients:
4 lbs button mushrooms
3 quarts chicken stock
1 large white onions, medium dice
2 medium carrots, medium dice
4 stalks celery, medium dice
2 medium potatoes, medium dice
2 teaspoons garlic, minced
to taste thyme
to taste parsley stems
to taste bay leaves
to taste peppercorns
2 cups white wine
1 cup heavy cream
1/2 lemons, juice only
1 cup oyster mushrooms, sliced
1 cup shiitake mushrooms, sliced
3 tablespoons shallots, chopped
2 tablespoons olive oil
1/4 cup fresh herbs, chopped
Directions:
Clean and destem mushrooms and process in a food processor until finely chopped.
In a saucepan over medium heat, sweat the mushrooms until moisture is released.
This will take a good 20 minutes.
Make sure to stir often so not to burn.
Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
Reserve one half of the cooked mushrooms.
Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
In a blender puree mixture in small amounts until incorporated and smooth.
Once all liquid has been pureed, add the reserved mushrooms.
Heat the heavy cream and whisk into mushroom base to desired consistency.
Chicken stock can be substituted for cream if preferred.
Season with salt, pepper and lemon juice.
Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
Season with salt and pepper.
To serve, ladle a generous cup of soup into bowls.
Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
Servings: 12
Time preparation: 0 min.
Time total: 0 min.