theblaettlers.com

1 ounce dried porcini mushrooms
1/2 ounce dried chanterelle mushrooms
1 ounce dried oyster mushrooms
1 medium yellow onion diced
1 shallot diced
5 T butter
1 shot of Cognac
5 T flour
4 cups of chicken stock
Rind from a chunk of Parmegiano Reggiano
salt and white pepper to taste
half and half to taste (about 1 cup for whole recipe)

*Note: The mushrooms are not really wild, in that I did not pick them from the forest, instead it is used to denote that this isn't your typical Campbell's Soup brand mushroom soup.

Soak dried mushrooms in 1 cup of water for 30 minutes.  Remove mushrooms from water (reserving water for later use) and dice mushrooms.  Add 5 T of butter to stock pot on medium high heat.  Add mushrooms, onion and shallot to butter with a pinch of salt.  Saute until softened but not quite browned, about 7 minutes.  Add shot of cognac to deglaze pan, flambe if desired, otherwise cook until most of liquid has evaporated, about 1 minute.  Stir in flour and cook down to a blond roux, about 2-3 minutes.  Add chicken stock and reserved mushroom water, stirring well.  Add Parmesian rinds to soup and simmer for at leat 30 minutes.  Add white pepper to taste.  Remove parmesian rinds and blend with stick blender until smooth, about 2 minutes. 

Serve with a dash of half and half to desired consistency, adding it only right before serving, do not add cream to any soup that will be leftover, instead reserve half and half for until after reheating.

Serves 6.