Wild Mushroom Soup

Ingredients

• 1/2 ounce dried shiitake mushrooms (about 6 medium whole shiitake mushrooms)
• 1/4 pound fresh shiitake mushrooms
• 1/4 pound oyster mushrooms (or chanterelle mushrooms)
• 1/4 pound button mushrooms
• 1/4 cup olive oil or corn oil
• 2 shallots, minced
• 1 tablespoon fresh ginger root, peeled and grated
• 4 cups stock
• 1/2 cup unsweetened coconut milk
• 1/2 teaspoon fresh ground white pepper
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 scallion, thinly sliced (or 6 chives, chopped) plus more for garnish
• 1 tablespoon fresh lemon grass, finely chopped
• 1 tablespoon white vinegar (or juice of 1 lemon)
• Kosher salt
• Fresh ground black pepper

Directions

1. Place the dried mushrooms in a bowl. Add 4 cups lukewarm water and soak for 30 minutes, or until softened.
2. Remove the mushrooms from the water and squeeze dry. Discard the water. Remove and discard the stems.
3. Thinly slice the mushroom caps and set aside.
4. Use a damp cloth to wipe clean all the fresh mushrooms, keeping the button mushrooms separate.
5. Remove the stems of the shiitake mushrooms only; discard.
6. Cut all the mushrooms into thin slices.
7. Heat 2 tablespoons of the oil in a large stock pot.
8. Add the shallots and cook until lightly browned, about 2 minutes.
9. Add the ginger and the dried and button mushrooms; cook, stirring over medium heat for 3 minutes.
10. Add the stock, coconut milk and white pepper to the stock pot.
11. Combine the cornstarch and water in a small bowl; mix thoroughly.
12. Stir cornstarch solution into the soup. Bring to a boil.
13. Reduce to a simmer, cover and cook for 30 minutes.
14. While the soup is cooking, heat the remaining 2 tablespoons oil in a small skillet.
15. Add the sliced fresh shiitake and oyster or chanterelle mushrooms; cook over high heat until soft, about 2 minutes. Keep warm until ready to use.
16. Add the scallion or chives, lemon grass, and vinegar or lemon juice to the soup. Taste to correct the seasonings.
17. Divide the reserved mushrooms among 4 soup bowls. Ladle the soup into the bowls and garnish with additional scallion or chives.