Creamy Shiitake Mushroom Soup

Wednesday, August 4th, 2010


  • 2 Tbsp. butter
  • 1 onion, finely chopped
  • 2 small cloves garlic, finely chopped
  • 10 oz. Shiitake mushrooms, cleaned and torn or cut into small pieces (you can also substitute half the Shiitakes for Golden Oysters or other yummy wood mushrooms)
  • 3 cups mushroom stock (the stems of Shiitakes make GREAT stock)
  • 5 oz. whipping cream
  • salt and freshly ground black pepper
  • truffle oil (optional)

Place the butter in a saucepan over a medium heat. Add the onion and garlic and cook until soft. Add all the mushrooms and cook for a further 6-7 minutes or until they are soft. Pour in the stock, bring up to a gentle simmer and cook for 20 minutes. Transfer to a blender or food processor (we use a hand blender) and whizz until smooth. Place the pureed soup back into the pan and add the cream. Season and add a few drops of truffle oil (it is very powerful). Taste and adjust the season. Serve with Parmesan crostini. Yum!

This is one of our favorite recipes! Enjoy!