"Mushroom of Cream" Soup
3 Bags Mixed Mushrooms
2 Bags Blue Oyster Mushrooms
1 Pkg Thyme
1 Head Garlic
2 Yellow Onions
2L Chicken Stock
1 Bottle White Wine
500ml Heavy Cream
Chives (as garnish)
Parsley (as Garnish)
50ml White Wine Vinegar (to finish)
Salt and Pepper (to taste)
Saute onions and garlic slowly in the bottom of your soup pot until translucent. Add mixed mushrooms and blue oyster mushrooms that have been lightly torn. (reserve 1 bag for later) The mushrooms will absorb a lot of cooking oil you’ve used so if the pan seems dry - add more oil. Saute these mushrooms (and season with salt and pepper) until they are nicely browned. Add Thyme to the mushrooms and continue cooking for about 1 minute.
Deglaze the mushrooms with a 750ml bottle of white wine and reduce heat to a simmer. Allow the entire bottle of wine to reduce on medium heat until there is almost nothing remaining of the liquid. Once it’s reduced, add 500ml of heavy cream, and 2L of chicken stock. Season the liquid with salt.
Allow the soup to combine and simmer for about 20 minutes on low. When the soup has finished cooking, add to a blender and blend everything up until smooth. If the soup becomes too thick - add some warmed chicken stock until desired consistency is reached.
In a saute pan, take one bag of mixed mushrooms and saute in a pan with salt and pepper until the mushrooms are nicely browned. Add whole mushrooms to the mushroom broth.
Finish soup with fresh chives, parsley and white wine vinegar. Serve and enjoy.