Serves 4 or 6
8 oz. fresh Oyster mushrooms
3 large onions or leeks – white part and 2 inches of the green
5 cups vegetable or chicken stock
2 sprigs rosemary or 2 Tbsp dried rosemary – held in a tea ball or cloth bag
1 or 2 cloves garlic, minced
4 Tbsp unsalted butter
salt and fresh ground black pepper
4 Tbsp olive oil
1 Tbsp chives chopped
Remove mushroom stems and chop mushrooms and set aside.
Chop onion or cut each leek in half lengthwise and place in a shallow pan with the stock and the rosemary. Cover and simmer over medium-low heat for 25 minutes, or until the leeks or onions are tender. Remove and discard the rosemary. Remove the leeks and chop into bite-sized pieces. Puree two-thirds of the leeks, all of the stock, and 3 tablespoons of the butter until smooth. Cook the soup in a medium saucepan over medium-low heat for 5 minutes, or until warm. Season to taste with salt and pepper. Keep warm. Reserve the remaining leeks for garnish.
Saute the garlic in 1 tablespoon of the butter in a medium sauté pan over medium heat for 3-4 minutes, or until translucent. Add the mushrooms and cook for 5-7 minutes, or until tender. Season to taste with salt and pepper.
Ladle the soup into bowls and top with mushrooms and remaining leeks. Drizzle the olive oil over the top and sprinkle the chives around the bowls and top with freshly ground black pepper.
adapted from recipe by Charlie Trotter