Wild Mushroom Soup - baby portobella mushrooms

Method

• Slice baby portabello mushrooms and tear up the oyster mushrooms. Set aside.
• Add the dried mushrooms and wine to a small saucepan, making sure the mushrooms are completely submerged; add some water to the pot if necessary. Heat over low for 20 minutes or until the mushrooms are plump and re-hydrated. Set aside.
• Heat a French oven over medium heat. Add butter, olive oil, onions, and garlic and cook until the onions are softened.
• Add in the portabello mushrooms and saute until browned. Add in the herbs and stir until fragrant.
• SPrinkle in flour and stir until incorporated. Stir the roux for two to three minutes; the goal is to heat through long enough to make sure the raw flour taste is cooked out.
• Add in the wine-soaked mushrooms along with all of the wine, stirring constantly to prevent lumps from forming. Stir continuously until combined; the soup base will be thickened by the roux.
• Add in the stock, stir, and bring to a boil. Reduce to a simmer and cook for 30 minutes to allow flavors to meld.
• Turn off the heat and blend the soup (either with an immersion blender or carefully with a regular upright blender). Return the soup to medium heat and stir in milk. Add salt and pepper to taste.
• In a skillet, heat some butter over medium-high heat and toast the oyster mushrooms until golden and edges are crisp, four to five minutes.
• Ladle the soup into bowls and garnish with the toasted oyster mushrooms, scallions, parsley, and cheese. Serve with crusty crostini.