Cream Of Shiitake Mushroom Soup Recipe
Recipe Ingredients
1 qt 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
1 :tie in cheesecloth,
6 fresh parsley stems,
1/2 tsp dried leaf thyme
1/2 bay leaf
SOUP, CON'T
4 tbsp rice flour (or barley or oat flour)
4 tbsp cold milk (about)
8 oz shiitake mushrooms
OPTIONAL
6 tbsp heavy cream
2 tbsp madeira
1 reserved mushroom slices
Recipe Preparation
This rich, earthy soup has but 100 calories per serving if made with
non-fat milk.
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.
Servings: 4
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