I picked up some gorgeous king oyster mushrooms at Mitsuwa the other day - they sat in my fridge while I pondered what to do with them. I had already breaded and fried, and had also sauteed and sprinkled with smoked salt. Hmm, what to do? I looked outside at the rain, and - bingo - soup.
This recipe is almost exactly like my husband's clam chowder, just substituting mushrooms for clams, and chicken broth for clam juice. Chop the shrooms finely, along with some onion and a little bit of celery. Sauté until the onion is translucent and the mushrooms lose most of their liquid. In the meantime, make a roux, then stir in some heavy cream, then some milk and chicken stock. Dump in the mushroom mixture, bring to a boil, reduce the heat, and simmer for a while. (Don't forget to stir!) To serve, dust with paprika, sprinkle with parsley (or both), and don't forget the crusty bread.