INGREDIENTS:
¼ Pound Celery Dice
¼ Pound Carrot Dice
1 Pound Onion Dice
¼ Pound Chopped Garlic
1 Pound Button Mushrooms
1 Pound Shitake Mushrooms
1 Pound Oyster Mushrooms
1 Pound Crimini Mushrooms
3 pints Heavy Cream
1 pint Water
¼ cup Oyster sauce
½ cup Thai Sweet Chili
2 tbsp Balsamic Vinegar
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Chopped Rosemary
2 tbsp Chopped Thyme
2 tbsp Chopped Parsley
¼ cup Corn Starch
¼ cup Water
DIRECTIONS:
1. Sweat celery, carrot, onion and garlic in oil until translucent
2. Add mushrooms and cook until soft
3. Add cream and water and cook to reduce by 1/3
4. Flavor with oyster sauce, sweet chili, vinegar, sesame oil and soy sauce.
5. Add fresh herbs
6. Thicken with slurry of corn starch and water.
7. Season with salt and pepper
The recipe will yield approximately 1 gallon of soup.