Wild About Creamy Wild Mushroom Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, diced
• 1 -2 garlic clove, crushed
• 1 carrot, minced (optional)
• 1 -2 celery, minced (optional)
• 1/16 ounce dried black trumpet mushrooms
• 1/16 ounce dried wood ear mushrooms
• 3 1/2 ounces fresh shiitake mushrooms, stems removed chopped
• 3 1/2 ounces fresh oyster mushrooms, chopped
• 6 ounces baby portabella 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

Recipe

• 1 soak dried mushrooms in 1 cup hot water till softened.
• 2 remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
• 3 chop mushrooms set aside.
• 4 in the drained hot liquid and crushed pinch of saffron.
• 5 set aside.
• 6 in a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
• 7 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.
• 8 add sherry reduce to half.
• 9 add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
• 10 in a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
• 11 then whisk into soup.
• 12 using a hand blender puree the soup to a nice consistency.
• 13 let simmer 5 more minutes stirring so not to burn.
• 14 serve with soup topped with a little extra sherry.