This is an excellent recipe from my sister-in-law, Andrea. She is the most incredible cook! Ray's family gathers on Christmas Eve to celebrate the holidays and this was one of the delicious soups she made one year. The flavor of the mushrooms shine through.
Use the bones from your Old Time heritage chicken to create the broth click here for broth recipe. I would use the Oyster mushrooms from Crawford County Fungi instead of the mix to keep it local.
Andrea's Mushroom Soup
2 lg. shallots – sauté in butter (could use onions)
1.5 lb. mixed mushrooms (bella, oyster, shitake) added to onion and cook down
3 T. flour to make rue - cook until slightly browned (Andrea uses cornstarch in ½ c. cold milk instead and adds it at the end)
4 C. low sodium chicken broth mixed in and bring to a gentle boil
3/4 c. heavy cream added and gently simmer (add cornstarch/milk here).
I would simmer for about 15-20 minutes so the flavors can meld together.
Salt to taste.
Old Time Farm