Based on my grocery store offerings, this is a slightly bastardized version of the original Balthazar Mushroom Soup. Don't hate, because this is nothing if not a legitimate recipe.
Ingredients
1 package dried shiitake mushrooms
1 package baby bella mushrooms, sliced
1 package oyster mushrooms, sliced
1/4 cup olive oil
1 sprig rosemary (finely chopped)
5 sprigs sage (finely chopped)
1 yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
4 cups chicken stock (one box good quality chicken stock)
splash of half and half or heavy cream
2 tbsp. butter
1.5 tsp salt
1/2 tsp pepper
Directions
our one cup of warm water over the dried mushrooms to let soak for 20-30 minutes, until soft and plump. Strain the soaking liquid and mushrooms through a sieve and coffee filter to catch any dirt/grit. Slick, then reserve the mushrooms and cooking liquid for later.
Meanwhile, heat the olive oil in a big soup pot over medium-high heat. Add the herbs in to infuse the oil for a few minutes, then add the onio, garlic, salt, and pepper and stir until soft. Turn the heat to high and add the baby bella nd oyster mushrooms. Stir occasionally as the mushrooms release any liquid and start to soften. Add the chicken stock and then the shiitake mushrooms and the liquid they had originally soaked in. Lower heat to medium and simmer for 30 minutes. Add the 2 tbsp of butter, and stir to melt and incorporate. Working in batches (or with an immersion blender) blend the soup until smooth and velvety. Return to the pot, and add a splash of the half-and-half or heavy cream (but not too much). Keep on a low simmer until ready to serve.
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