HOT SOUP: The assortment of mushrooms makes this a truly tasty soup.

MUSHROOM SOUP WITH ASSORTED MUSHROOMS AND WHITE WINE:

1 ½-2 lb. assorted mushrooms, such as cremini, morels, shitake, and dry Porcini

3 tbsp. each butter & all purpose flour

1 shallot, finely chopped                                

½ clove garlic, chopped

½ cup dry white wine                                     

5-6 cups hot chicken or vegetable stock

½ cup 18% cream or half and half                                           

salt and pepper to taste

garnish:

    a few tsp. 18% cream, optional                                   

    sprigs of parsley

Wash and prepare mushroom according to their type and chop coarsely. In a large heavy saucepan over moderate heat melt butter. Cook shallot and garlic for 2-3 minutes and stir in flour. Cook over low heat for 2-3 minutes. Add wine and blend in well. Add hot stock and whisk in gradually with a wire whisk. Add in mushrooms. Bring soup to a boil, then cover and reduce heat to simmer 30 minutes, stirring occasionally.

Puree soup, using a hand blender, or in a regular blender, in batches if necessary. Return soup to saucepan at medium-high heat and stir in cream. Add salt and white pepper to taste. Heat soup to just below boiling before serving

Serve soup n heated bowls, swirling a spoonful of cream on top, if preferred, and garnish with parsley.