Leo’s favorite!
Ingredients
- ¼ cup unsalted butter
- 1 pound Shiitake
mushrooms, sliced
(organic, if you want
to avoid unwanted
chemicals) - 1 yellow onion,
chopped/diced
1 rounded tbsp flour
(no wheat for gluten
free) - 2 cloves of garlic (or 1½
tsp of minced garlic) - ½ tsp thyme powder
- 4 cups broth
- 1 cup water (option to
omit for thicker soup) - 1 cup heavy cream
- Salt and ground pepper
to taste - 1 tbs lemon juice (op-
tional)
Instructions
Melt butter in large saute pan on Medium-High heat and add sliced organic shiitake. Continue to saute until 50%+ have caramelized.
Remove sautéed mushrooms from pan and put them in a pot (option: save some to add as a garnish on soup later)
Melt 1 tbs of butter in saute pan on Medium heat and add chopped/diced yellow onion. Continue to saute until onion become translucent/clear.
Remove onion and add to pot with the sliced sautéed organic shiitake.
Add heaping tbsp of flour and mix sautéed onions, mushrooms, and flour together. It will become pasty.
Cook on Low heat for about 2 minutes.
Add broth, optional water, garlic, and thyme into pot. Use immersion blender to blend into puree or pour into blender to creamy puree (small batches of ½ full
blender, pulsed on/off then on highest speed to fine puree) and add back to pot. Simmer on Low heat for about 45 minutes.
Add heavy cream and simmer for additional 10 minutes.
Add optional lemon juice, salt, pepper to taste.
Serve and enjoy! (option: add some sliced sautéed mushrooms as garnish to each bowl)
Find more delicious Shiitake Mushroom recipes at tophatmushrooms.com