Cream of Shiitake Mushroom Soup

Cream of Shiitake Mushroom Soup Recipe - A Delicious and Easy-to-Make Soup

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Cream of Shiitake Mushroom Soup is a rich and flavorful soup that is perfect for a cozy night in or a special dinner party. This creamy soup is made with fresh shiitake mushrooms, herbs, and a touch of cream for a luxurious finish.

History

Cream of Shiitake Mushroom Soup has been a popular dish in many cultures for centuries. Shiitake mushrooms are known for their rich, earthy flavor and are often used in soups and stews. This recipe has been adapted and refined over the years to create a delicious and comforting soup that is perfect for any occasion.

Ingredients

1 qt (946 ml) milk, whole, low-fat or skim
1 small onion, peeled and stuck with 2 cloves
6 whole peppercorns (or more)
1 pinch salt
4 tbsp rice flour (or barley or oat flour)
4 tbsp cold milk (about)
8 oz (227 g) shiitake mushrooms

Bouquet garni

6 fresh parsley stems
0.5 tsp dried leaf thyme
0.5 bay leaf

Optional

6 tbsp heavy cream
2 tbsp madeira
reserved mushroom slices

How to prepare

Tie the herbs together for the Bouquet garni using a cheesecloth.
In a saucepan, combine the milk, onion, peppercorns, salt, and bouquet garni. Slowly bring it to a boil.
In a separate bowl, make a smooth paste by mixing the rice flour and cold milk. Add this paste to the boiling milk and stir vigorously until there are no lumps.
Reduce the heat to low and simmer for 20 minutes.
Trim the tough ends of the mushroom stems. Set aside a few mushroom slices for garnish and coarsely chop the remaining mushrooms. Place them in a food processor with a steel blade and finely chop them.
Strain the milk mixture back into the saucepan using a fine sieve. Add the chopped mushrooms and continue simmering for 5 minutes.
If desired, add the cream and Madeira. Serve the soup in hot bowls, garnished with a slice of mushroom.

Variations

Add a splash of truffle oil for a decadent touch.
Use different types of mushrooms for a variety of flavors.
Top with crispy bacon or fried shallots for added texture.

Cooking Tips & Tricks

Be sure to finely chop the mushrooms for a smooth and creamy texture.

- Straining the milk mixture will help remove any lumps and create a silky soup.

- Adding a touch of cream and Madeira at the end will elevate the flavors of the soup.

- Garnish with a slice of mushroom for a beautiful presentation.

Serving Suggestions

Serve Cream of Shiitake Mushroom Soup with crusty bread or a side salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup on low heat to develop the flavors.

- Straining the milk mixture will create a smooth and creamy texture.

- Garnish with fresh herbs for a pop of color and flavor.

Ingredient Substitutions

Use almond milk or coconut milk for a dairy-free option.

- Substitute cornstarch for oat flour for a gluten-free option.

- Use vegetable broth instead of milk for a lighter version of the soup.

Make Ahead Tips

Cream of Shiitake Mushroom Soup can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Cream of Shiitake Mushroom Soup with a drizzle of cream, a sprinkle of fresh herbs, and a slice of mushroom for an elegant presentation.

Pairing Recommendations

Serve Cream of Shiitake Mushroom Soup with a crisp white wine or a light salad for a well-rounded meal.

Storage and Reheating Instructions

Store leftover Cream of Shiitake Mushroom Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Cream of Shiitake Mushroom Soup contains approximately 200 calories.

Carbohydrates

Each serving of Cream of Shiitake Mushroom Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Cream of Shiitake Mushroom Soup contains approximately 10 grams of fats.

Proteins

Each serving of Cream of Shiitake Mushroom Soup contains approximately 5 grams of proteins.

Vitamins and minerals

Cream of Shiitake Mushroom Soup is a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains dairy and gluten.

Summary

Cream of Shiitake Mushroom Soup is a creamy and delicious soup that is rich in flavor and nutrients. It is a great option for a comforting and satisfying meal.

Summary

Cream of Shiitake Mushroom Soup is a delicious and comforting soup that is perfect for any occasion. With its rich and creamy texture, earthy flavor, and nutritious ingredients, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the kind of day that just begs for a warm and comforting bowl of soup. I was rummaging through my collection of old cookbooks, looking for inspiration, when I came across a tattered and stained recipe card tucked between the pages of a well-loved cookbook.

As I unfolded the card, I was immediately drawn in by the elegant handwriting scrawled across it. The title read "Cream of Shiitake Mushroom Soup," and my mouth watered at the thought of the rich and earthy flavors that awaited me. I knew right then and there that I had stumbled upon something special.

The recipe itself was surprisingly simple, yet I could tell that it had been crafted with care and attention to detail. It called for fresh shiitake mushrooms, butter, onions, garlic, thyme, chicken broth, heavy cream, and a touch of sherry. The combination of ingredients seemed perfect, each one complementing the others in a harmonious dance of flavors.

I set to work immediately, chopping the mushrooms into hearty chunks and sautéing them in butter until they were golden brown and fragrant. The onions and garlic followed, their sweet and pungent aromas mingling with the earthy scent of the mushrooms. As I added the thyme and chicken broth to the pot, the soup began to take on a rich and savory depth that made my mouth water in anticipation.

After simmering for a while to allow the flavors to meld together, I pureed the soup until it was smooth and velvety. The final touch of heavy cream and sherry added a luxurious creaminess and a subtle sweetness that elevated the dish to new heights.

As I took my first spoonful of the Cream of Shiitake Mushroom Soup, I was transported to a place of warmth and comfort. The flavors were rich and complex, with the earthy mushrooms playing off the creamy broth in a perfect balance. Each spoonful was a delight, warming me from the inside out and filling me with a sense of contentment.

I couldn't wait to share this recipe with my family and friends, knowing that they would appreciate the care and craftsmanship that had gone into creating it. And sure enough, when I served the soup at our next family gathering, it was met with rave reviews and requests for the recipe.

Over the years, I have made the Cream of Shiitake Mushroom Soup countless times, each batch slightly different from the last as I tweak and refine the recipe to perfection. It has become a staple in my kitchen, a go-to dish for chilly days and special occasions alike.

I am grateful for the serendipitous moment that led me to discover this recipe, and I am proud to carry on the tradition of creating delicious and comforting meals for my loved ones. In every spoonful of this soup, I taste the memories of that crisp autumn day and the joy of sharing a homemade meal with those I hold dear. And for that, I am truly grateful.