Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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.
serves/makes:
ready in:
under 30 minutes
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
nutrition data
798 calories, 33 grams fat, 120 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
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.
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 +