Ingredients

• 400 g Boreal oyster mushrooms
• 2 tablespoons Fresh spruce needles
• 2 medium Shallots
• 2 cloves Garlic
• 125 ml Dry white wine
• 750 ml Vegetable or chicken broth
• 125 ml 35% cream
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• To taste Salt and pepper
• A few sprigs Fresh parsley

Instructions

1. 1

   Infuse the spruce: In a small saucepan, heat the broth and add the spruce needles. Simmer over low heat for 15 minutes, then strain the broth to remove the needles. Set aside.

2. 2

   Prepare the base: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Sauté the chopped shallots until translucent (about 3-4 minutes). Add the minced garlic and cook for 1 more minute.

3. 3

   Cook the mushrooms: Add the chopped boreal oyster mushrooms. Sauté them until they have released their water and are lightly golden (about 5-7 minutes).

4. 4

   Deglaze: Pour in the white wine and let it reduce by half, scraping the bottom of the pot well to loosen any browned bits.

5. 5

   Simmer the velouté: Add the spruce-infused broth. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

6. 6

   Blend and finish: Remove from heat. Using an immersion blender (or a regular blender, in small batches), blend the soup until very smooth. Return the soup to low heat, stir in the cream, and heat through without boiling. Season with salt and pepper to taste.

7. 7

   Serve: Serve hot, garnished with a few sprigs of fresh chopped parsley.