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1
Peel the shrimp and place all the shells in a large kettle.
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2
Devein half the shrimp and split them in half lengthwise.
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3
(Reserve the rest of the shrimp for another use.)
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4
Set aside.
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5
Add the stock and wine to the kettle with the shells and bring to a boil.
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6
Lower the heat and simmer, uncovered, for 40 minutes.
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7
Meanwhile, trim any tough end portions from the oyster mushrooms and add the trimmings to the pot with the stock.
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8
Cut the oyster mushrooms into pieces if they are large.
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9
Trim the stems from the shiitakes and add them to the pot.
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10
Slice the caps.
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11
Melt the butter in a large skillet set over medium heat.
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12
Add the oyster mushrooms and the shiitake caps, season them to taste with salt and pepper and cook, stirring frequently, until the mushrooms are tender and lightly browned, about 10 minutes.
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13
Add 2 tablespoons of sherry and cook until evaporated.
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14
Transfer the mushrooms to a bowl.
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15
Strain the stock through a fine-mesh sieve, pressing hard on the shells to force out as much liquid as possible.
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16
Discard the solids.
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17
Return the stock to the kettle and add the rice and half of the mushrooms.
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18
Working in batches, puree the rice and mushroom soup in a blender until it is very smooth.
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19
Return it to the kettle and stir in 1 tablespoon of the sherry.
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20
Set aside.
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21
When ready to serve, heat a large skillet over high heat and add the oil.
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22
Add the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 3 to 4 minutes.
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23
Add the remaining 2 tablespoons of sherry and cook until evaporated.
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24
Reheat the soup and season it with salt and pepper to taste.
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25
Divide among 6 serving bowls and garnish each with reserved mushrooms, shrimp and chervil.
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26
Serve immediately.
