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1
Slice baby portabello mushrooms and tear up the oyster mushrooms. Set aside.
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2
Add the dried mushrooms and wine to a small saucepan, making sure the mushrooms are completely submerged; add some water to the pot if necessary. Heat over low for 20 minutes or until the mushrooms are plump and re-hydrated. Set aside.
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3
Heat a French oven over medium heat. Add butter, olive oil, onions, and garlic and cook until the onions are softened.
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4
Add in the portabello mushrooms and saute until browned. Add in the herbs and stir until fragrant.
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5
SPrinkle in flour and stir until incorporated. Stir the roux for two to three minutes; the goal is to heat through long enough to make sure the raw flour taste is cooked out.
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6
Add in the wine-soaked mushrooms along with all of the wine, stirring constantly to prevent lumps from forming. Stir continuously until combined; the soup base will be thickened by the roux.
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7
Add in the stock, stir, and bring to a boil. Reduce to a simmer and cook for 30 minutes to allow flavors to meld.
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8
Turn off the heat and blend the soup (either with an immersion blender or carefully with a regular upright blender). Return the soup to medium heat and stir in milk. Add salt and pepper to taste.
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9
In a skillet, heat some butter over medium-high heat and toast the oyster mushrooms until golden and edges are crisp, four to five minutes.
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10
Ladle the soup into bowls and garnish with the toasted oyster mushrooms, scallions, parsley, and cheese. Serve with crusty crostini.
