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Asparagus and Shiitake Mushroom Soup

  • 1 pound Fresh asparagus
  • 1/2 pound Shiitake mushrooms
  • 1 tablespoon Vegetable oil
  • 1 tablespoon -Water
  • 4 Celery stalks -- chopped
  • 2 medium Leeks; white part only -- chopped
  • 1 medium Onion -- chopped
  • Salt
  • Pepper
  • 6 cups Chicken stock
  • 7 tablespoons Unsalted butter
  • 3/4 cup Flour
  • 1 cup Heavy cream
Snap the woody stem off each stalk of asparagus, and lightly peel half the number of stalks. Chop the ends and the remaining unpeeled asparagus into 1/4" pieces. Cover with film wrap and refrigerate until needed. Blanch the peeled asparagus in 3 quarts boiling salted water. Do not overcook; the asparagus should be cooked yet remain crisp. Transfer the blanched asparagus to ice water. When cool, cut into 3/4" pieces. Cover with film wrap and refrigerate until needed. Remove and chop the mushroom stems. Slice and remove the caps. Heat the vegetable oil and water in a 2.1/2-qt. saucepan over med. heat. When hot, add the chopped asparagus, mushroom stems, celery, leeks, and onions. Season with salt and pepper and saute until the onions are translucent, 5 to 7 mins. Add the chicken stock and bring to a boil. While the chicken stock is heating, melt the butter in a separate 2.1/2-qt. saucepan over low heat. Add the flour, to make a roux, and cook until the roux bubbles, 6 to 8 mins. Stir constantly to prevent browning and scorching. Strain 4 cups boiling stock into the roux and whisk vigorously until smooth. Add the remaining stock and vegetables. Whisk until well combined. Lower the heat and simmer for 10 mins. Remove the soup from the heat and puree in a food processor fitted with a metal blade. Strain into a 5-qt. saucepan and return to low heat. Hold at a simmer for a few mins. while completing the recipe. Heat the cream, sliced shiitakes, and asparagus pieces in a nonstick saute pan over med. heat. When hot, add to the soup and adjust the seasoning. Serve immediately. (This soup may be held hot in a double boiler for up to one hour.)

From Sue Woodward
Author - Marcel Desaulniers

Other Sheltowee Farm Recipes:

  • Pakistani-Style Mushrooms in Pita
  • Shiitake and Brie "Pizzas"
  • Grilled Shiitake Mushrooms with Soy-sesame Glaze
  • Asparagus and Shiitake Mushroom Soup
  • Sheltowee Farm Mushroom Soup
  • Andrew Weil's Shiitake Teriyaki*
  • Shiitake Hazelnut Vegetarian Pate*
  • Jack Czarnecki's Chicken with Oyster Mushrooms**
  • Shiitake Balsamic Vinaigrette
  • Shiitake Fettucini
  • Mushroom Gravy With Noodles
  • Stuffed Shiitakes
  • Dave's Mushroom Soup
  • Tomato Soup with Rosemary and Oyster Mushrooms
  • Ziti with Chinese Sausage and Oyster Mushrooms
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