Cream of shiitake mushroom soup

4 servings

Ingredients

Quantity Ingredient
1 quart Milk; whole, low-fat or skim
1 small Onion; peeled and stuck with
2 Cloves
:Tie in cheesecloth,
6 Fresh parsley stems,
4 tablespoons Rice flour (or barley or oat flour)
6 tablespoons Heavy cream
2 tablespoons Madeira
6 Whole peppercorns (or more)
1 pinch Salt
½ teaspoon Dried leaf thyme
½ Bay leaf
4 tablespoons Cold milk (about)
8 ounces Shiitake mushrooms
Reserved mushroom slices

Directions

BOUQUET GARNI

SOUP, CON'T

OPTIONAL

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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