Sue's Wild Mushroom Soup

Sue's Wild Mushroom Soup Ingredients

2 ounce Mushrooms, dried (shitake, morel, oyster, etc.)	1 1/2 cup Sherry
4 cup Water (very warm)	3/4 quart Half-and-half cream
1/2 cup Shallot (1 large, finely chopped)	1/2 pint Whipping cream
1/2 pound Butter (2 sticks)	1/2 cup Flour
1 tablespoon Tarragon (fresh)	Salt (to taste)
1 tablespoon Thyme (dried)	White pepper (to taste)
1 pound Mushrooms, fresh (slice half; finely chop half)

Instructions for Sue's Wild Mushroom Soup

. Soak dried mushrooms in warm water for approx. 30 minutes.
. While mushrooms are soaking, chop the shallot and chop/slice fresh mushrooms.
. Remove rehydrated mushrooms from water, squeezing out excess fluid. Reserve the mushroom liquor for later use.
. Chop rehydrated mushrooms coarsely.
. Melt 1/4 pound (1 stick) butter in extra large fry pan. Saute shallot, tarragon and thyme until soft.
. Add fresh and rehydrated mushrooms to fry pan and saute until soft.
. Meanwhile, in a 6-quart stock pot, combine reserved mushroom liquor and sherry; heat.
. When soft, add fry pan mixture to pot; bring to boil; then turn down to simmer as soon as it starts to boil.
. Simmer for approximately 5 minutes, then add half-and-half and whipping cream; continue low simmer for approximately 20 minutes. Make sure temperature is not high enough to scald the cream.
. Near end of simmering time, melt remaining butter (1 stick) and whisk in sufficient flour (approx. 1/2 cup) to make a white roux.
. Slowly add roux to stock pot, stirring constantly to minimize lumping.
. Season with salt and white pepper to taste.
. If desired, a wand blender can be used to created a creamier, pureed-style of soup.

Main Ingredient: MushroomsCuisine: French

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