This is a great cold weather mushroom soup Cream of Oyster Mushroom Soup! My personal favorite with it are the Yellow Oyster Mushrooms! They give it the perfect Flavor!
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Recipe by Chef Amber Sue Reed 2011
Cream of Oyster Mushroom Soup
The Oyster Mushroom Soup Recipe
Yield: 1/2 gallon/64 ounces
32 oz. Brewers Oyster Mushrooms, picked and separated from their bunch, leave whole (I've actually used a pound, flavor just intensifies with more mushrooms)
32 oz. Chicken Stock
32 oz. Heavy Cream
6 oz. Leeks, finely chopped
8 oz.. Butter
8 oz. Flour
1/2 TB Fresh Thyme, finely chopped
Dry Mustard as needed for seasoning
Cayenne Pepper as needed for seasoning
Black Pepper as needed for seasoning
Salt as needed for seasoning
1. Melt butter
2. Once butter is melted, add leeks and/or onions (whichever you prefer) and saute until slightly translucent. Add mushrooms and saute until they are limp and slightly soft. Add thyme and saute for about
30 seconds to a minute.
3. Stir in the flour to make a roux. Cook for one minute to cook raw flour flavor out. (8 ounces may not be completely necessary. "You can always add more, but you can't take it out later", as my grandmother has always said. Add enough flour to make the onions and mushrooms come together in a paste, becomes congealed, or until the butter and flour combination resembles wet sand.)
4. Add heavy cream and chicken stock. Bring to a small simmer or until it is almost boiling. This is where the soup gets its thick, creamy consistency!
5. Once you see bubbles and notice the soup start to thicken, transfer the soup to a food processor and puree until smooth. (You may also use an immersion or stick blender, which is my personal preference as it makes less of a mess!)
6. Season to your personal taste with the spices listed above.
7. Garnish with fresh chopped chives and croutons of your choice!