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1
Wash all the mushrooms in lukewarm water in a deep bowl.
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2
Mix the mushrooms well to loosen the dirt.
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3
Remove them from the water by hand, leaving the dirt in the bottom of the bowl.
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4
Repeat until there is no dirt.
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5
Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms.
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6
Keep the domestic mushrooms separate from the other types.
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7
Heat an 8-quart sauce pot over moderately high heat.
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8
Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft.
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9
Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally.
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10
Add the vermouth, and reduce for 5 minutes.
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11
Add the milk, fresh thyme, garlic, and nutmeg.
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12
Bring to a boil, and lower to a simmer.
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13
Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper.
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14
Allow to cool slightly, then puree in the blender.
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15
Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water.
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16
Cool and add to enoki mushrooms and chives.
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17
To serve, reheat the soup in a sauce pot or in the microwave.
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18
Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls.
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19
Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.
