Cream of shiitake

October 9, 2018

 

Even though we are still blessed with beautiful summer sunshine here in the Bay Area, the rest of the Northern hemisphere is quickly gearing up for colder temperatures. And so my favorite soup season begins! Soups don't have to be complicated, and they also don't need to be filled with lots of cream to get the creamy texture you love. Often just using a little coconut or almond milk can go a long way, and I even have soup recipes that don't require anything more than your veggie of choice and some broth. The creaminess comes from blending it to creamy perfection. 

 

In this beautiful cream of shiitake the mushrooms are the highlight, coconut milk gives it a little extra creamy kick, and if you want to get fancy you can always sauté some mushrooms on the side to top the soup with. 

 

Preparation time: 20 minutes

Makes 2 servings: 

 

  • 1 Tbsp extra virgin olive oil 

  • 1/4 onion, chopped 

  • 1/2 celery stalk, chopped 

  • 2 cups shiitake mushroom (plus extra if you want to sauté some to top the soup with) 

  • 1 cup vegetable broth (make your own here) 

  • 1/2 cup coconut milk (you can also make this at home to be more delicious than store bought one) 

  • 2 Tbsp chopped parsley

  • sea salt and freshly ground black pepper 

  • fresh chives for topping

 

  1. Add the oil, onion, and celery to a big pot, and sauté for 5 minutes until fragrant and slightly browned. 

  2. Add the mushrooms and stir for 1 minute. 

  3. Add the broth and coconut milk, and let simmer for 10 minutes until mushrooms are soft. 

  4. Add parsley, season with salt and pepper, and blend with an immersion blender or transfer carefully to a standing blender. Blend for 1 minute until creamy. 

  5. Serve sprinkled with chopped chives and if you want some sautéed mushrooms (see below). 

 

Here is to staying warm from the inside! 

 

Bonus note: Adding some sautéed mushrooms to the middle of the soup makes it extra elegant. While the soup is simmering, add one minced garlic clove, 1 Tbsp extra virgin olive oil, and a handful of finely chopped mushrooms to a pan, and sauté over medium-low heat until browned. If you have truffle oil, you can also use this to drizzle the soup with. 

 

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© 2020 Martina Zand