Wild Mushroom Soup

Step 1: Start by infusing the chicken stock with the star anise and the lemon grass, simmering for 10 minutes and letting it cool down.

Step 2: In the meantime place the dried mushrooms in a bowl. Add 4 cups of lukewarm water and soak for 30 minutes, or until softened. Remove the mushrooms from the water; squeeze dry. Discard the water. Remove and discard the stems. Thinly slice the mushroom caps and set aside.

Step 3: Keep the button mushrooms separate.

Step 4: Remove the stems of the shiitake mushrooms and discard. Cut all the mushrooms into thin slices.

Step 5: Heat 2 tablespoons of the oil in a large stock pot. Add the shallots and cook until lightly browed. Add the ginger, dried mushrooms an button mushrooms and cook stirring over medium heat for 3 minutes.

Step 6: Add the chicken stock (first removing star anise and lemon grass), coconut milk and white pepper to stock pot.

Step 7: Combine the cornstarch and water in a small bowl. Mix thoroughly and stir into soup.

Step 8: Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes.

Step 9: While the soup is cooking, heat the remaining 2 tablespoons of oil in a small skillet . Add the rest of the sliced mushrooms and cook over high heat until soft, about 2 minutes. Keep warm until ready to use.

Step 10: Add the scallions and lemon to the soup. Taste to correct seasoning. Divide the reserved mushrooms among 4 soup bowls. Ladle the soup into the bowls and garnish with chives.