Nif's Wild Mushroom Soup

• 1 ounce dried mushroom (I used half chanterelle and half porcini)
• 2 cups chicken broth
• 13 cup butter
• 1 cup leek, whites only, cut in half lengthwise and then slice (rinse well!)
• 2 tablespoons shallots, minced
• 2 garlic cloves, minced
• 2 cups oyster mushrooms, chopped
• 14 cup flour
• 3 cups chicken broth, see instructions (may need less (or more)
• 1 teaspoon dried thyme
• 1 bay leaf
• 14 cup dry white wine
• 1 cup cream (I used 6% but the more fat, the creamier it will be!)
• salt and pepper (didn't use)
• chives or parsley, to garnish

1. Heat broth and add dried mushrooms.
2. Set aside and soak for 20 minutes.
3. Melt butter over medium heat in a large saucepan.
4. Add leeks, shallots and garlic.
5. Saute for about 5 minutes and then add oyster mushrooms.
6. Do not brown the veggies!
7. When dried mushrooms are done rehydrating, remove mushrooms ****reserving the broth!***.
8. Chop mushrooms and add to pot.
9. Stir in the flour and thyme.
10. Add enough chicken broth to the dried mushroom broth to equal 4 cups.
11. Add the broth and bay leaf to the pot, stir well and bring to a boil.
12. Lower heat and simmer for 20 minutes, stirring ocassionally.
13. Add wine and cream and heat for about 5 more minutes.
14. Garnish with some snipped chives or chopped parsley.

mushroom, chicken broth, butter, whites only, shallots, garlic, oyster mushrooms, flour, chicken broth, thyme, bay leaf, white wine, cream, salt, chives

Taken from www.food.com/recipe/nifs-wild-mushroom-soup-447109 (may not work)