Cream of Shiitake Mushroom Soup
This rich, earthy soup has but 100 calories per serving if made with non-fat milk.
Yield
4 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
milk
, low-fat or skim |
|
| 1 | small |
onions
peeled |
|
| 2 | each |
cloves
|
*
|
| 6 | each |
peppercorns
whole |
*
|
| 1 | pinch |
salt
|
*
|
| Bouquet garni (in cheesecloth) | |||
| 6 | each |
parsley stems
fresh |
* |
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | each |
bay leaves
|
*
|
| Soup | |||
| 4 | tablespoons |
rice flour
(or barley or oat flour) |
|
| 4 | tablespoons |
milk
cold |
|
| 8 | ounces |
mushrooms, shiitake
|
|
| Optional | |||
| 6 | tablespoons |
heavy whipping cream
|
|
| 2 | tablespoons |
madeira wine
reserved mushroom slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
milk
, low-fat or skim |
|
| 1 | small |
onions
peeled |
|
| 2 | each |
cloves
|
*
|
| 6 | each |
peppercorns
whole |
*
|
| 1 | pinch |
salt
|
*
|
| Bouquet garni (in cheesecloth) | |||
| 6 | each |
parsley stems
fresh |
* |
| 2.5 | ml |
thyme
dried |
*
|
| 0.5 | each |
bay leaves
|
*
|
| Soup | |||
| 6E+1 | ml |
rice flour
(or barley or oat flour) |
|
| 6E+1 | ml |
milk
cold |
|
| 231.2 | ml/g |
mushrooms, shiitake
|
|
| Optional | |||
| 9E+1 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
madeira wine
reserved mushroom slices |
|
Directions
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.
