Mixed Mushroom Soup

Mixed Mushroom Soup

1 large shallot chopped fine
bit of olive oil to saute shallot
6 ounces of button mushrooms chopped in quarters
2 packages dried maitake mushrooms, hydrated
1 large package of dried shiitake mushrooms, hydrated
1 can straw mushrooms
1 tablespoon worcestershire sauce
1/2 cup dry white wine
1/2 teaspoon fine pink salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
1/2 cup heavy whipping cream

Hydrate maitake mushrooms in 2 cups of water by
bring to a boil and simmer for 20 minutes.
Chop any large maitake mushrooms into smaller pieces.
Hydrate the shiitake mushrooms in the same fashion.

In a medium non-reactive saucepan saute
shallot and when soft, add button mushroom and saute till soft.
Add hydrated maitake and shiitake mushrooms with their broth.
Add the can of straw mushrooms with their liquid.
Add remaining ingredients except cream and
simmer on low for one hour.

Blend till smooth,
place back in pan and add cream and slowly reheat.
Don't throw those overly ripe mushroom out.
They make a delicious soup in an of themselves.
This mixed mushroom soup is a thousand times more decadent.
Enjoy !