Soups

Wild Mushroom Soup
with Diced Tomatoes and Herbs

• 1/4 c. butter
• 1 tbsp. chopped garlic
• 1/4 c. diced onion
• 1 c. shiitake mushrooms, sliced
• 1 c. oyster mushrooms, sliced
• 1/2 c. portabella mushrooms, diced
• 1/4 c. flour
• 4 c. chicken stock
• 1 c. heavy cream
• 1/2 c. diced tomato
• 1 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh dill
• 1 tbsp. chopped fresh chives
  salt and pepper to taste

Saute the garlic, onions and mushrooms in butter until the onions and mushrooms soften. Stir in flour. Whip in chicken stock until smooth. Simmer, whipping occassionally for 40 minutes. Add cream, tomatoes, herbs and season with salt and pepper.

Yield: 8 cups