Cream of Wild Mushroom Soup

From The Irish Isle by Sharon O'Connor, page 174

Wild mushrooms have been eaten in Ireland for centuries, and many different varieties grow there abundantly. There is also a large cultivated-mushroom industry in Ireland, and these are in season year-round

Cream of Wild Mushroom Soup

2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces oyster mushroom, chopped
4 ounces crimini or field mushroom, chopped
¼ cup minced fresh parsley
4 bread slices, crusts removed, torn into pieces
3 cups chicken stock or canned low-salt chicken broth
Salt and freshly ground black pepper to taste
1 bay leaf
Pinch of ground nutmeg
1 cup heavy (whipping) cream

1. In a large saucepan, melt the butter over medium heat and sauté the shallots until tender, about 4 minutes. Stir in the garlic, mushroom, and half the parsley. Reduce heat to low, cover, and cook for 3 minutes. Stir in the bread, stock or broth, salt, pepper, bay leaf, and nutmeg. Raise heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Remove the bay leaf.
2. Transfer the mixture to a blender or food processor and puree. Return the soup to the saucepan and place over medium-low heat. Stir in the cream, remaining parsley, salt, and pepper to taste. Heat for 2 minutes, then serve.

Makes 4 to 6 servings