Cream of Shiitake Mushroom Soup
Ingredients
- 2 pounds fresh Shiitake mushrooms, stemmed and sliced
- extra virgin olive oil as needed
- salt and ground black pepper to taste
- 2 cloves garlic, peeled and finely diced
- 2 shallots, peeled and finely diced
- 24 ounces chicken stock
- 1 large onion, diced
- 4 shallots, sliced
- 1 tablespoon extra virgin olive oil
- 1 cup dry white wine
- 2 cups chicken stock
- 2 cups heavy cream
Directions
Heat a heavy pan, cast iron if possible, and add 1/4 inch olive oil. Add mushrooms; cook for 15 seconds. salt and pepper to taste while they are cooking. Add garlic and shallots, but keep stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute, add stock. Remove from heat; puree mushrooms in a blender. When ready to serve, combine mushrooms and cream base. Heat thoroughly, but do not boil. Serve immediately. Cream Base: cook onion and 4 shallots with a bit of oil until they are clear. Add white wine; reduce until almost dry. Add chicken stock; reduce until almost dry. Add cream and reduce slowly for 10 minutes. Strain.