MUSHROOM AND OYSTER SOUP
Steps:
- Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry.
- Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes.
- Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute. Return purée to saucepan.
- Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes. Sprinkle soup with chives.
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- Heat a heavy pan (or comal) over medium heat. Add the chipotle peppers and toast for 2 minutes, turning occasionally. Place the toasted chilies in a small bowl and cover with warm water. Set aside to soak for 20 minutes.
- Place the dried epazote in a small bowl with 2 tbsp of warm water and set aside. If you have access to fresh epazote, you can skip this step and add the epazote as-is below.
- Gently wash the mushrooms, removing any overly soft or badly damaged bits. Cut the individual mushrooms from the central 'stem' portion. If any of the mushrooms are particularly large you can cut them into pieces, but bear in mind that they will decrease in size when cooked. Set the mushrooms aside and keep the cleaned central stem/stalk to flavour the soup.
- Trim the stems from the soaked chipotle peppers and remove the seeds (you can halve the peppers to do this). Add the chipotles, onions, garlic, and epazote (and soaking liquid) to a food processor. Add 1/4 cup of the liquid from soaking the chipotle peppers. Puree thoroughly. (Note that the woodier part of the epazote will not blend, but don't worry - you're going to strain this mixture later). If you're having trouble blending everything thoroughly, add a little bit of vegetable stock to the food processor.
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