Wild Mushroom Soup

Be sure you use the mushrooms called for in recipe, and make it a day ahead to marry the flavors. Recipe could easily be cut in half.


1  lb  button mushrooms
1  lb  shiitake mushrooms
1  lb  oyster mushrooms
1  cup  finely chopped onions
1/2  cup  butter
1  cup  white wine
2  qts  chicken broth
3  Tbs  lemon juice
1  cup  heavy cream
Salt and pepper to taste
Garlic croutons for garnish

Reserve a few button mushrooms to slice and sauté for garnishing. In a food processor, finely chop the mushrooms and onions.  Melt butter in a large stock pot and add the mushroom mixture. Sauté to soften. Add wine and chicken broth. Reduce heart to medium and simmer 40 minutes.

Add salt, pepper, and lemon juice. Cool down and puree half of the mixture in a blender until smooth. Return to pot; add cream; bring back to a simmer just to heat the cream. Garnish with sliced mushrooms and garlic croutons.