Curried Mushroom Soup

• 2 cups boiling water
• 1 cup dried oysters
• 1 cup morel
• 1 cup porcini mushroom
• 1 1/2 cups chopped leeks, white part only
• 2 tablespoons flour
• 1 tablespoon curry powder
• 4 cups skim milk
• 1 chicken bouillon cube
• 2 cups chopped fresh portabella mushrooms
• 4 cups chopped fresh shiitake mushrooms
• 1 tablespoon dry sherry
• 1 tablespoon chopped fresh chervil

1. Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak.
2. preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
3. add the leeks and saute for about 3 minutes, stirring constantly, until translucent.
4. add the flour and curry powder.
5. stir with a wooden spoon until the leeks are well coated.
6. add the milk and bouillon cube.
7. raise the heat to high and cook just until bubbles begin to form around the edge.
8. lower the heat to low and whisk until all ingredients are thoroughly combined.
9. stir in the fresh mushrooms and cook for 5 minutes.
10. meanwhile remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop.
11. add to the stockpot and cook for 1 minute more.
12. stir in the sherry.

boiling water, oysters, morel, porcini mushroom, leeks, flour, curry powder, milk, chicken, fresh portabella mushrooms, fresh shiitake mushrooms, sherry, chervil

Taken from www.food.com/recipe/curried-mushroom-soup-10588 (may not work)