A TASTE OF CRYSTAL:
FOREST MUSHROOM SOUP

Serves 4-6
Prep Time: 30 mins
Cook Time: 30 mins

INGREDIENTS
3⁄4 cup dried or 1 cup fresh morel mushrooms
3⁄4 cup fresh, skinned Portobello mushrooms, sliced
3⁄4 cup fresh white button mushrooms, sliced
3⁄4 cup fresh or 1 cup dried Porcini mushrooms
3 tablespoons extra-virgin olive oil
3 shallots, finely minced
2 garlic cloves, finely minced
1⁄2 cup dry white wine
4 cups chicken or vegetable broth
1⁄2 cup heavy cream
2 tablespoons mixed fresh herbs, (parsley, thyme, oregano, basil)
4-6 individual bread loaves

METHOD
1. Clean mushrooms – if using dried ones, wash thoroughly to remove excess soil, soak in warm water for 10 minutes. Discard stems.
2. Cut caps into bite-sized pieces.
3. Heat saucepan over medium heat with olive oil, add all mushrooms and sauté for 3 minutes.
4. Add shallots and garlic; sauté for 2 minutes.
5. Season to taste, add white wine and simmer until reduced by half.
6. Add broth and bring to simmer.
7. Add cream and bring to simmer again.
8. Reduce heat and cook for 25 minutes.
9. In a blender or food processor, purée half the soup until smooth, then return purée to the pan.
10. Stir in fresh herbs and cook for 1 minute.
11. Add salt and pepper to taste.

TO SERVE
1. Preheat oven to 180° F.
2. Remove tops of loaves and hollow out to make bread bowl.
3. Place bowls on baking sheet and heat for 3 minutes. Remove bread from oven and pour hot soup into bowls.
4. Garnish with parsley and serve.