Ryan's Forest Mushroom Broth


  5 cups full flavoured chicken stock
  3/4 cup dried morel mushrooms
  3 ounces fresh chantrelle mushrooms
  3 ounces fresh oyster mushrooms
  2 tablespoons butter
  2 tablespoons minced shallots
  1/4 cup brandy
  1/2 teaspoon fresh thyme leaves plus more to taste
  3 tablespoons chives finely sliced
  sea salt and fresh pepper to taste
  1/2 cup Jersey cream, whipped


  1. Heat 1 cup of the stock; combine with the morels. Soak 2-3 minutes, until tender enough to slice. Trim off the tough tip of the base, then quarter each mushroom lengthwise. Rinse lightly in the broth. Strain the soaking liquid through a dampened, fine mesh cheesecloth, pouring slowly to keep out the sand.
  2. Trim the fresh mushrooms, removing any heavy or tough stems. Cut into thin slices. Melt the butter in a wide saucepan. Add the dried and fresh mushrooms. Soften slightly over moderately high heat, about 1 1/2 minutes. Add the shallots; stir for 1 minute. Add the the brandy and 1/2 teaspoon thyme and stir for 1 minute.
  3. Add the remaining 4 cups chicken stock (and the strained stock used to soften the morels). Simmer for 10 minutes. Add 2 tablespoons of chives. Season with salt and pepper and additional brandy, thyme and chives to taste.
  4. Ladle into 4 coffee cups, distributing the mushrooms equally. Pipe the whipped jersey cream onto the top. Serve at once.