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1
Preheat the oven to 450.
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2
In a large bowl, toss the oyster mushrooms with the 2 tablespoons melted butter and season with salt and pepper.
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3
Arrange the mushrooms on a large rimmed baking sheet in a single layer and bake for about 20 minutes, or until they have begun to brown and crisp.
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4
Remove any crisp mushrooms to a plate; continue baking the rest for 10 minutes, or until crisp.
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5
Meanwhile, in a large nonreactive saucepan, melt the 3 tablespoons butter over moderate heat.
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6
When the foam subsides, add the shallots and reduce the heat to low.
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7
Cook, stirring a few times, until softened, about 5 minutes.
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8
Increase the heat to moderately high and add the cremini mushrooms.
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9
Season with salt and pepper and cook, stirring, until wilted, about 4 minutes.
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10
Add the wine and boil until reduced by half, about 3 minutes.
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11
Stir in the flour until well blended.
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12
Gradually whisk in the Rich Chicken Stock and bring to a simmer.
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13
Reduce the heat to low, cover and cook until the mushrooms are very tender, about 15 minutes.
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14
Working in batches, puree the soup in a blender until completely smooth.
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15
Reheat the soup.
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16
Season with the lemon juice and salt and pepper.
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17
Ladle into rimmed soup plates and garnish with the chips and chives.
