Cream of Oyster Mushrooms with Chives

Ingredients

• 60 ml (¼ cup) butter
• 2 shallots
• 450 g (1 lb) oyster mushrooms
• 75 ml (5 tbsp) all-purpose flour
• 1 L (4 cups) chicken broth
• 30 ml (2 tbsp) herbs of Provence
• 15 ml (1 tbsp) olive oil
• 4 oyster mushrooms, minced
• 60 ml (¼ cup) chives, chopped
• To taste salt and pepper
• 125 ml (½ cup) sour cream

Directions

1. Heat butter in a saucepan. Add shallots and whole oyster mushrooms and cook for 2 minutes over low heat. Sprinkle with flour and stir. Cook 1 minute. Wet with chicken broth. Season to taste and add herbes de Provence. Simmer uncovered for about 18 minutes. Meanwhile, heat olive oil in a skillet, then add minced mushrooms and season to taste. Add chives and set aside.
2. Pour soup in a blender or blend with a hand mixer until texture is creamy. Serve in soup bowls and garnish with minced mushrooms, chives and a dollop of sour cream.