Cream of Shiitake Mushroom Soup Recipe

Cream Of Shiitake Mushroom Soup Recipe

Ingredients

• Serving Size : 4
• 1 quart milk; whole – low-fat or skim
• 1 small – onion peeled and stuck with 2 cloves
• 6 whole peppercorns (or more)
• 1 pinch salt

bouquet garni: :tie in cheesecloth

• 6 fresh parsley stems
• 1/2 teaspoon dried leaf thyme
• 1/2 bay leaf
• 4 tablespoon rice flour (or barley or oat flour)
• 4 tablespoon cold milk (about)
• 8 ounce shiitake mushrooms

optional:

• 6 tablespoon heavy cream
• 2 tablespoon madeira reserved mushroom slices

Method

1. This rich, earthy soup has but 100 calories per serving if made with non-fat milk.
2. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.
3. Form a smooth paste of the rice flour and the cold milk.
4. Put into the just-boiling milk and stir briskly until there are no lumps.
5. Simmer over very low heat for 20 minutes.
6. Meanwhile, cut off the tough ends of the mushroom stems.
7. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible.
8. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes.
9. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.

Full List of Soup Recipes
Full List of Mushroom-Soup Recipes