• Servings: 4 to 6
• 1 LB fresh oyster mushrooms
• 1 QUART water
• 1 QUART non-fat milk
• 1 CUP Cream Sherry
• 1 tps salt
• 1 tps dry chili flakes
• 1 tps lemon pepper
• 1/2 tps Accent
• 1 tps "Better than Bullion" or 1 bullion cube

1. Put all above ingredients into a dutch oven over medium high heat, bring to a simmer, immediately reduce heat. Maintaining a simmer but never boiling, cover and cook until mushrooms are tender, approx 25 minutes. Reduce heat to LOW.
2. Using an immersion wand or your blender, reduce contents to a smooth consistency.
3. In a mixing bowl put 1/2 CUP sour cream and 1/2 PINT whipping cream.
4. Add a 1/4 cup of the hot liquid to the cream while stirring. Repeat above step 4 or 5 times until cream mixture is no longer cold. Slowly pour cream mixture into the hot soup base whisking continually until well blended. Serves 4 to 6.
5. Went to the farmer's market this morning. The mushroom lady had beautiful oyster mushrooms. Also bought corn, avocado's, white and yellow peaches, plums, some blackberry syrup and Bavarian croissants. The mushrooms were terrific. 3 of us finished the soup off, mopping up the last of it with the croissants. Topped it off with a wonderful cantaloupe a friend brought over. Salud

Went to the farmer's market this morning. The mushroom lady had beautiful oyster mushrooms. Also bought corn, avocado's, white and yellow peaches, plums, some blackberry syrup and Bavarian croissants. The mushrooms were terrific. 3 of us finished the soup off, mopping up the last of it with the croissants. Topped it off with a wonderful cantaloupe a friend brought over. Salud