Cream of Shittake Mushroom Soup
Submitted by izzie
Cream of shiitake mushroom soup with a dual chicken-beef stock base and crushed toasted sesame seeds for body. A rich, earthy soup garnished with chives.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minThis isn’t your everyday cream of mushroom soup. Shiitake mushrooms bring a deep, woodsy flavor that regular button mushrooms can’t touch, and a dual-stock base of chicken and beef (or veal, if you can find it) creates a rich, layered broth that matches the mushrooms’ intensity.
The secret thickener is crushed toasted sesame seeds. Melted in butter and gradually whisked with stock, they add a subtle nutty flavor and just enough body to give the soup a silky consistency without flour or cornstarch. It’s an unusual technique that produces a cleaner-tasting soup.
Cool the broth before adding the heavy cream. This is the step that separates a smooth, velvety soup from a broken, curdled mess. Once the cream is stirred in, reheat gently but never let it boil.
Chef Tips
- Slice the shiitakes thin so they release maximum flavor into the broth during sautéing
- Toast the sesame seeds in a dry pan until golden, then crush in a blender while still warm for the finest texture
- The gradual stock addition to the sesame-butter mixture works like making a roux. Go slow and stir constantly to avoid lumps
- Serve in cups rather than bowls. This soup is rich and a little goes a long way
Variations
- Use a mix of shiitake, cremini, and oyster mushrooms for a more complex mushroom flavor
- Swap heavy cream for coconut cream for a dairy-free version with a subtle tropical note
- Add a splash of dry sherry to the finished soup for a warm, rounded finish
Ingredients
Directions
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.
Add salt.
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.
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