Triple Mushroom Soup

8 drained black mushrooms
2 tbs butter or margarine
1 small onion, finely chopped
4 oz fresh button mushrooms, sliced
4 oz oyster mushrooms, sliced
1 cup half-and-half (or milk and heavy cream mix)
Two 14-1/2 oz cans clear ready-to-serve chicken broth
1 tbs oyster sauce
Fresh oyster mushrooms or enoki mushrooms for garnish
Cilantro leaves for garnish

In small bowl, soak black mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside. Meanwhile, in 3 quart saucepan over medium heat, in hot butter, cook onion 5 minutes or until soft. Add black mushrooms, fresh button mushrooms and oyster mushrooms. Cook 5 minutes or until mushrooms are soft and liquid has evaporated. Add half-and-half, chicken broth and oyster sauce. Heat to boiling. In covered blender or food processor, blend half of the soup at a time until smooth. Return to saucepan; heat through. Garnish with mushrooms and cilantro.

Makes 7 cups or 6 servings.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana