Fresh Shitake mushrooms are in abundance here in South East Asia. Fresh or dried shitake mushrooms are a popular ingredient in many of Asian dishes and are also symbols of long life.
So fragrant and full of flavour, these little brown pillows are my choice mushroom for making my fresh mushroom soup. Thinly sliced, sauted in butter and garlic and blended through to make a creamy mushroom soup for lunch today. A complete soup meal for a light Friday lunch , thick and hearty, and sprinkled with just the right amount of bread croutons. Another easy meal that I make with not alot of fuss and when I need something to fill the tummy.
Fresh Shitake Mushrooms
300 g fresh shitake mushrooms, thinly sliced
2 cloves of garlic, minced
1 small onion, chopped finely
50 g butter
2 cups of chicken stock
1 cup of water
1 cup milk
3/4 cup breadcrumbs (Japanese breadcrumbs)
1/2 tsp cracked black pepper
salt to taste
1. Melt the butter in a large saucepan. Saute the garlic and onion.
2. Add the mushrooms, pepper & salt and cook until soften.
3. Add the chicken stock, water and milk and bring to the boil. Simmer, uncovered for 10 mins.
4. Remove from heat and using a hand blender, carefully pulse through the soup to blend the mushrooms. Try to blend a majority of the soup but leave some slices of mushrooms too. It adds great texture and you don't want it to become a puree.
5. Add the breadcrumbs and heat over medium heat until the soup thickens. It should be creamy and thick. Add any extra salt & pepper for seasoning.
Serve the soup with homemade bread croutons or just a bit of crusty bread.