John Bishop’s Oyster Mushroom Soup
¼ cup butter
3 onions, Sliced
5 springs rosemary
½ cup white wine
2 lbs. oyster mushrooms, chopped ( I am substituting Chanterelles for both kinds of mushrooms)
2 lbs. field mushrooms, chopped
8 cups chicken stock
4 cups whipping cream
Pinch salt and pepper
In a large soup pot, melt the butter, then sweat the onions, garlic and rosemary until fragrant.
Deglaze the pot with the white wine. Add the mushrooms, chicken stock, and whipping cream.
Bring to a boil and simmer for 1 hour. Pass through a food mill and season.
Serve with some balsamic vinegar on the side-a few drops in the soup will bring out the flavours.