Forest Mushroom Soup

Ingredients

• 3 tablespoons butter divided
• 4 cups chicken broth 
• 0.5 cup cooking wine dry white
• 3 tablespoons flour all-purpose
• 8 ounce mushrooms fresh sliced
• 2 ounces mushroom caps fresh coarsely chopped
• 4 ounces mushroom caps fresh
• 3  garlic cloves minced
• 1 cup onion finely chopped
• 7 ounces oyster mushrooms fresh coarsely chopped
• 0.3 teaspoon pepper freshly ground
• 7 servings pepper freshly ground
• 1 teaspoon salt 
• 1 cup whipping cream 

Equipment

• food processor
• frying pan
• sauce pan

Directions

1. Finely chop sliced mushrooms and 4 ounces shiitake mushrooms, or pulse mushrooms in a food processor 5 or 6 times.
2. Saut finely chopped mushrooms, onion, and garlic in 2 tablespoons butter in a large saucepan over medium-high heat 8 minutes or until tender.
3. Add wine; simmer 3 minutes or until wine has almost evaporated.
4. 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.
5. Remove from heat.
6. Saut 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.