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Cream of giant shiitake mushroom soup
Course:
Soup
Cuisine:
Asian Inspired
Keyword:
mushroom soup, shiitake
Servings:
6
people
Author:
Steve Paris
Came across some giant shiitake mushrooms from Dalat in an organic vegetable shop. Turns out they make a divine cream of shiitake mushroom soup.
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Ingredients
1
Tbsp
olive oil
20
g
unsalted butter
1
onion
5
cloves
garlic
200
g
fresh giant shiitake mushrooms
or normal-sized fresh shiitake mushrooms. Ideally organically grown
10
sprigs fresh thyme
Just a suggestion. More or less if you like
2
Tbsp
flour
1 1/2
cups
milk
1 1/2
cups
vegetable stock or water
1/2
cup
cooking cream
2
tsp
mustard
1/2
cup
grated parmesan
1
tsp
salt
1
tsp
black pepper
6
tsp
truffle oil
Instructions
Bring a large saucepan to a medium heat and add the olive oil and butter.
When the butter has melted, add the onion to the saucepan and sauté until softened.
Add the garlic, mushrooms, and sprigs of thyme. Sauté until the mushrooms have expelled their moisture and it has evaporated.
Remove the thyme stalks, leaving behind as many leaves as possible. Most of them would have detached during the cooking.
Add the flour to the pan and stir into the mushrooms. It will form a paste with the olive oil and butter.
Continue cooking until the paste is golden brown.
Slowly add the milk, stirring constantly.
Slowly add the stock or water.
Add the mustard, salt, and pepper and simmer for 20 minutes.
Remove from the heat and add the cream.
Use an immersion blender to blend until smooth, then return to a low heat.
Add the grated parmesan and stir in until combined.
If necessary, add more vegetable stock, water, or milk to bring to a suitable soup consistency.
Serve each bowl with a tsp of truffle infused oil drizzled onto the soup.
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