It is always best to use a variety of wild mushrooms to create this soup. However, if they are unavailable in your area, you may substitute the dried forestière mushroom packs which are found in most grocery stores. If worse comes to worst, fresh button mushrooms along with any other variety on the shelf will certainly do.
- 1 pounds fresh mixed mushrooms, sliced
- 1/4 pound butter
- 1 cup onions, diced
- 1/2 cup celery, diced
- 1/4 cup bell pepper, diced
- 2 tbsps. garlic, minced
- 6 tbsps. flour
- 1 quart hot chicken stock
- 1 cup heavy whipping cream
- 1 tsp. thyme, chopped
- 1 tsp. sage, chopped
- salt and pepper to taste
- 1 ounce sherry
In a 1-gallon stock pot, melt butter over medium-high heat. Add
mushrooms and sauté until wilted, approximately 5-7 minutes.
Add onion, celery, bell pepper and garlic. Sauté 10 additional
minutes or until vegetables are slightly caramelized but not brown.
Place the ingredients into the bowl of a food processor and chop
until the mixture is puréed but not quite liquefied. There
should be some slight mushroom identity still visible. Return to
the stock pot and sprinkle in flour, blending well into the mixture.
Once flour is well blended, add hot chicken stock one ladle at a
time until all is incorporated. Add heavy whipping cream, thyme,
sage and season to taste with salt and pepper. Bring to a rolling
boil, reduce to simmer and cook 30 minutes. Add sherry, blend well
and serve by placing the soup in an appropriate bowl and garnishing
with 2 crispy pan-fried oysters (using your favorite fried oyster