Cream of Shiitake Soup

From Fine Cooking magazine - not sure of the date.


Brush any dirt from mushrooms with a damp cloth. Cut off shiitake stems at the base of the caps with a paring knife and trim away any dried ends from the cremini; discard. With a chef's knife, slice the mushroom caps 1/4 inch thick.

Heat a large, heavy-based saucepan over medium-high heat and add 2 Tbs. of the olive oil. When the oil is hot, add about half of both kinds of mushroom, season lightly with salt and pepper, and cook stirring frequently with a wooden spoon until the mushrooms start to brown around the edges and most of thier moisture has cooked off, 5 to 7 minutes; transfer to a plate. Repeat with another 2 Tbs. oil and the remaining mushrooms. Set all the mushrooms aside.

In the same pan, heat the last 2 Tbs oil over medium-high heat, add the onion and shallots, season very lightly with salt and pepper, and cook until soft and light golden brown, 6 to 8 minutes. Add the garlic and cook for 1 minute.

Add the wine and boil unitl it has reduced to a glaze. Add 2 cups of the broth and continue boiling until the broth has reduced by half. Add the sauteed mushrooms and about 2 more cups to broth and simmer over medium-low heat for 5 minutes until the mushrooms are completely tender.
Puree the mushroom mixture in batches in a blender until very smooth.

Return the puree to the saucepan, add the last 2 cups of broth and the soy milk and simmer over medium heat until hot and blended. Taste and add salt and pepper to taste. If the soup seems too thick, add a bit more broth to thin it.

Serve hot, sprinkled with fresh chives.

Yeilds 8 1-cup servings.


1 1/4 lb. fresh shiitake mushrooms
1 lb. fresh cremini mushrooms
6 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium onion, sliced thinly
4 shallots, sliced thinly
2 cloves garlic, chopped
2 cups dry white wine
6 cups low-salt broth
1 1/2 cups extra creamy soy milk
2 Tbs. snipped fresh chives (optional)

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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