Wild Mushroom Soup

1. 1

   Slice baby portabello mushrooms and tear up the oyster mushrooms. Set aside.

2. 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.

3. 3

   Heat a French oven over medium heat. Add butter, olive oil, onions, and garlic and cook until the onions are softened.

4. 4

   Add in the portabello mushrooms and saute until browned. Add in the herbs and stir until fragrant.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 10

    Ladle the soup into bowls and garnish with the toasted oyster mushrooms, scallions, parsley, and cheese. Serve with crusty crostini.

* Per serving · 4 servings · Values may vary.