Cream of Shiitake Mushroom Soup

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#9289

Shiitake mushrooms have a more savory, umami flavor than the typical button mushrooms used in soups. With cream, white wine, and chicken stock, this mushroom soup promises to be rich and flavorful.

photo of Cream of Shiitake Mushroom Soup

serves/makes:

ready in:
under 30 minutes

2 reviews

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.

For 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.

added by

Kyung

nutrition data

798 calories, 33 grams fat, 120 grams carbohydrates, 17 grams protein per serving.

reviews & comments

reiddennis REVIEW:
January 25, 2011

While making this is time consuming, that's why they call it gourmet food! I add a bit of bonnet peppers to spice it up a bit. The taste is spectacular. If you want to impress someone this soup will do it.
fjmyers3 REVIEW:
November 17, 2009

Good tasting mushroom soup. However, what with all the slicing, dicing, and reducing, it took me much longer to prepare than the < 30 minutes the recipe promises - more like 60 min +

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