Curried Mushroom Soup

Ingredients

• 2 cups boiling water
• 1 cup dried oysters
• 1 cup morel
• 1 cup porcini mushroom
• 1 1/2 cups chopped leeks, white part only
• 2 tablespoons flour
• 1 tablespoon curry powder
• 4 cups skim milk
• 1 chicken bouillon cube
• 2 cups chopped fresh portabella mushrooms
• 4 cups chopped fresh shiitake mushrooms
• 1 tablespoon dry sherry
• 1 tablespoon chopped fresh chervil

Directions

1. 1

   Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak.

2. 2

   preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.

3. 3

   add the leeks and saute for about 3 minutes, stirring constantly, until translucent.

4. 4

   add the flour and curry powder.

5. 5

   stir with a wooden spoon until the leeks are well coated.

6. 6

   add the milk and bouillon cube.

7. 7

   raise the heat to high and cook just until bubbles begin to form around the edge.

8. 8

   lower the heat to low and whisk until all ingredients are thoroughly combined.

9. 9

   stir in the fresh mushrooms and cook for 5 minutes.

10. 10

    meanwhile remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop.

11. 11

    add to the stockpot and cook for 1 minute more.

12. 12

    stir in the sherry.