Ingredients:
1 gal shucked oysters, drain liquid and save
1 5 lb. case chanterelles
10 stalks celery, small dice
16 cloves minced garlic
6 large leeks, small dice
4 roasted bell peppers, small dice
4 yellow onions, medium dice
3 bunches green onions, chopped
1 c. fresh thyme
1 bunch flat leaf parsley
1/2 c. chervil
1/4 c. tarragon
1/2 c. basil
1/2 c. chives
1 lb. Butter
1 1/2 c. flour
1/2 gal heavy cream
1 tbsp. Tabasco
2 tbsp. Worcestershire
1/2 lemon juice
1 qt. White wine
2 gal **** mushroom stock *****
Ingredients:
**Mushroom Stock***
2 c. chopped celery
1 yellow onion, chopped
5lbs. White mushrooms
1 qt. White wine
2 carrots, chopped
1 gal. +14 c. water
1 handful thyme
8 bay leaves
12 cloves garlic, rough cut
Bring all ingredients to a boil and simmer for 1 hour. Strain through a fine china cap and hold.
Directions:
1. In a large stockpot melt 1 lb. of butter on medium high heat.
2. Add celery, leeks, onions, and garlic and sauté for 5 minutes.
3. Next add thyme, chanterelles and continue to sauté for another 5 minutes.
Continually stir vegetables so that they do not brown.
4. Whisk in the flour and sauté for 3 minutes. Slowly add in the mushroom
stock and bring to a boil.
5. Simmer for 5 minutes and add lemon juice, Worcestershire, Tabasco, white
wine and bring to a boil. Simmer for 15 minutes, then add roasted red
peppers, oyster liquor, chervil, tarragon, basil, chives and simmer for 10
minutes.
6. Next slowly whisk in heavy whipping cream and simmer for 15 minutes.
Adjust salt and pepper and thicken mixture with butter to desired
consistency.
7. Add in the oysters, green onion and bring the soup to a boil and turn the heat
off.
8. Wait 10 minutes before serving.
9. For serving take a small slice of Brie, dust it in flour, and then egg wash and
then breadcrumbs (panko) and fry. Ladle 8 oz. in a bowl place the fried Brie in
the center and garnish with green onions.
Makes 4 1/2 gallons.
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