Recipe For Creamy Shiitake Mushroom Soup

Creamy Shiitake Mushroom Soup

Ingredients  A :

- 1 tbsp olive oil

- 1 tbsp butter

- 2200ml water or stock ( if no time to prepare the stock, use the Maggi Concentrated Chicken Stock )

- 1 big stalk of leek, chopped

- 1 big onion, chopped cube, save some for ingredients B

- 4 cloves garlic, chopped

- 1 big carrot, cut cubes

- mushroom stems ( from ingredients B )

- 4 stalks of fresh thyme

Chopped Leeks

Ingredients B : 

- 3 small shallots, chopped fine

- some chopped big onion (from ingredients A)

- 2 tbsp olive oil

- 1 tsp butter

Fresh Thyme

Other ingredients : 

- 600g fresh Shiitake  mushroom, slice. Separate the stems for the use for ingredients A.

- 1/4 cup plain flour

- 1/2 cup thicken or heavy cream 

- 1/2 cup milk

- 1 tbsp white wine

- 1 tbsp of fresh thyme leaves, chopped fine

- pepper
- salt to taste ( optional )

- some parsley or basil leaves, chopped fine

Fresh Shiitake Mushrooms

Method :

- in a big pot, add the olive oil, saute ingredients A and the mushroom stems until a little soft, add stock. When it is boiling, turn to medium low fire for about 30.

- in another pot, add the butter and saute ingredients B.

- add sliced mushrooms, stir a while, add white wine then flour stir until the flour is evenly spread. ( note : always filter the flour first to prevent lumpy in your cooking )

- strain the stock from the other pot into the pot contains ingredients B.

- add cream, and milk, cook under medium fire.

- stir and cook for a while, add pepper.
- add salt ( optional ).
- sprinkle some chopped parsley or basil leaves.

Here you are the homemade creamy Shiitake mushroom soup!! Bon-Appetit!!

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