Northwest Mushroom Soup

Ingredients

• Servings: 12
• 4 lbs button mushrooms
• 3 quarts chicken stock
• 1 large onion, 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 leaf
• to taste peppercorn
• 2 cups wine
• 1 cup heavy cream
• 1/2 lemon, juice only
• 1 cup oyster mushroom, sliced
• 1 cup shiitake mushroom, sliced
• 3 tablespoons shallots, chopped
• 2 tablespoons olive oil
• 1/4 cup fresh herb, chopped

Recipe

• 1 clean and destem mushrooms and process in a food processor until finely chopped.
• 2 in a saucepan over medium heat, sweat the mushrooms until moisture is released.
• 3 this will take a good 20 minutes.
• 4 make sure to stir often so not to burn.
• 5 once the mushrooms are dry, deglaze the pan with the wine and let reduce until dry.
• 6 reserve one half of the cooked mushrooms.
• 7 add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
• 8 add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
• 9 in a blender puree mixture in small amounts until incorporated and smooth.
• 10 once all liquid has been pureed, add the reserved mushrooms.
• 11 heat the heavy cream and whisk into mushroom base to desired consistency.
• 12 chicken stock can be substituted for cream if preferred.
• 13 season with salt, pepper and lemon juice.
• 14 saute mushrooms in olive over medium heat. when mushrooms are soft, toss in the shallots and fresh herbs.
• 15 season with salt and pepper.
• 16 to serve, ladle a generous cup of soup into bowls.
• 17 garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.