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Sheltowee Farm Mushroom Soup
created by Doug Eifert, Owner of Ed and Fred’s Desert Moon
- 1 CUP CHOPPED LEEKS (WHITE AND LIGHT GREEN PARTS ONLY)
- 1/2 CUP MINCED SHALLOTS
- 2 TBL CHOPPED BLUE MOON GARLIC
- CLARIFIED BUTTER OR OLIVE OIL (AS NEEDED)
- 2 QTS SLICED SHELTOWEE FARM SHIITAKE AND OYSTER MUSHROOMS
- 2 tsp FRESH THYME
- 1 TBL CRUSHED RED CHILIES
- 2 QTS RICH CHICKEN STOCK
- 1 QT HEAVY CREAM
- SALT AND PEPPER TO TASTE
Coat large sauce pan with butter or oil. Add leeks, shallots and garlic and sweat over medium heat until shallots are translucent but not browned. Add mushrooms and cook until they re-absorb most of their juices. Add thyme, crushed chilies and chicken stock. Bring to a boil then simmer until reduced by 1/3. Add cream and reduce again. Season with salt and pepper.
The key to this soup is the use of quality mushrooms, a rich stock and an extensive simmering process. Sheltowee offers meaty and uniquely flavored mushrooms. I make a rich stock using chopped stems from the mushrooms. Once the liquids are added the cook time is 1-2 hours.
Doug Eifert
Owner, Ed and Fred’s Desert Moon
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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