Triple Mushroom Soup

[Guest guest]

Triple Mushroom Soup

 

 

 

1 tablespoon butter

1/2 cup chopped onion

2 cups coarsely chopped fresh shiitake mushrooms

1 cup coarsely chopped fresh button mushrooms

1 cup coarsely chopped fresh oyster mushrooms

1 teaspoon fresh minced ginger

3 tablespoons cornstarch

3 cups vegetable broth

1 cup half-and-half

1 1/2 tablespoons vegetable oyster-flavored sauce

1 tablespoon coarsely chopped cilantro

1 teaspoon coarsely chopped green onion

1 teaspoon sesame oil

1/8 teaspoon ground white pepper

 

Garnish:

Enoki mushrooms, green onion slivers, cilantro leaves

Melt butter in a 3-quart pan over medium heat. Add

onion and cook for 2 minutes or until soft. Add fresh

shiitake, button mushrooms, oyster mushrooms and

minced ginger. Cook for 3 minutes or until mushrooms

are soft and pan juices have evaporated. Stir in the

cornstarch and cook for 1 minute. Stir in the

vegetable broth and half-and-half. Bring to a boil,

stirring constantly. Add vegetable oyster-flavored

sauce and stir to mix well. Add chopped cilantro and

chopped green onions. Place soup in a blender or food

processor and process until smooth. Add sesame oil and

pepper. Ladle soup into bowls. Garnish each serving

with enoki mushrooms, green onion slivers and cilantro

leaves.

 

Prep Time: 15 minutes

Cook Time: 15 minutes

 

 

 

 

 

 

 

Tax Center - online filing with TurboTax

http://taxes./