Cream Of Shiitake Mushroom Soup Recipe

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Step 1

PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. 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. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.

Things You'll Need

  • 1qt Milk; whole, low-fat or skim
  • 1sm Onion; peeled and stuck with
  • 2 Cloves
  • 6 Whole peppercorns (or more)
  • 1pn Salt
-----------BOUQUET GARNI----------------
  • :Tie in cheesecloth,
  • 6 Fresh parsley stems,
  • 1/2ts Dried leaf thyme
  • 1/2 Bay leaf
------------SOUP, CON'T-----------------
  • 4tb Rice flour
  • -(or barley or oat flour)
  • 4tb Cold milk (about)
  • 8oz Shiitake mushrooms
  • 6tb Heavy cream
  • 2tb Madeira
  • Reserved mushroom slices

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