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1
Peel and wash the cardoon stalks as you would celery and cut into small chunks.
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2
In a large mixing bowl, rapidly mix the chunks with the juice of one lemon, so they will not discolor.
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3
Add the squeezed lemon halves to a large nonreactive pot of lightly salted boiling water.
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4
Cover and cook 40 to 50 minutes or until tender.
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5
Drain, and when cool enough to handle, puree the cardoons in small batches in a food processor, about three minutes for each batch.
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6
Reserve two cups for the soup and the remainder for another use.
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7
In a nonreactive saucepan over medium heat, melt the butter and sautee the shallots until they are wilted, about five minutes.
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8
Add the cremant or Champagne and bring to a rapid boil.
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9
Quickly blanch the oyster mushrooms, remove them with a slotted spoon and reserve.
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10
Continue to boil the mixture until it is reduced to a glaze, about 15 minutes.
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11
Add the cream and continue to boil, stirring frequently with a wire whisk until the mixture has reduced to two cups, about 15 minutes.
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12
Reduce the heat to low and add the two cups of cardoon puree, and when the mixture begins to simmer, add the oyster liquor.
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13
When the soup is hot, add the shucked oysters and heat through, just until they plump up, about a minute or less.
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14
Season with cracked pepper.
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15
Ladle into mugs or bowls and float a couple of mushrooms on top of the soup with a little chopped parsley.
