Cream of Shittake Mushroom Soup
prefer veal stock if possible
toasted, crushed in blender
heavy whipping cream
In small sauté pan, sauté mushrooms and onions in half of the butter for 5 minutes.
Combine the stocks in a 3 quart pot on medium heat.
Add cooked mushrooms and onion.
Melt remaining butter in saucepan and add crushed sesame seeds.
Gradually add ¼ cup of stock to the sesame seeds while stirring continuously.
Add sesame mixture to the warming stock.
Cook over low heat for 10 minutes.
Cool broth prior to adding cream so as not to curdle cream.
After adding cream, stir until well blended.
Heat throughly but DO NOT BOIL as separation will occur.
Serve in cups and garnish with chives.