Forest Mushroom Soup

• 1 (8-ounce) package sliced fresh mushrooms
• 4 ounces fresh shiitake mushrooms, stems removed
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 3 tablespoons butter or margarine, divided
• 1/2 cup dry white wine
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup whipping cream
• 7 ounces fresh oyster mushrooms, coarsely chopped
• 1 cup coarsely chopped fresh shiitake mushrooms (2 ounces)
• Freshly ground pepper

1. Finely chop sliced mushrooms and 4 ounces shiitake mushrooms, or pulse mushrooms in a food processor 5 or 6 times.
2. Saute finely chopped mushrooms, onion, and garlic in 2 tablespoons butter in a large saucepan over medium-high heat 8 minutes or until tender. Add wine; simmer 3 minutes or until wine has almost evaporated.
3. Combine flour and 1/2 cup broth, stirring until smooth; add to soup. Stir in remaining 3 1/2 cups broth, salt, and pepper. Bring to boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in whipping cream. Return soup to a boil; reduce heat, and simmer 1 minute. Remove from heat.
4. Saute chopped oyster mushrooms and 1 cup shiitake mushrooms in remaining 1 tablespoon butter in a large skillet over medium-high heat 3 to 5 minutes or until golden; stir into soup. Season to taste with freshly ground pepper.

mushrooms, shiitake mushrooms, onion, garlic, butter, white wine, allpurpose, chicken broth, salt, freshly ground pepper, whipping cream, oyster mushrooms, fresh shiitake mushrooms, freshly ground pepper

Taken from www.myrecipes.com/recipe/forest-mushroom-soup-0 (may not work)