Cream of Maitake Mushroom Soup recipe
|Prep time||20 minutes|
|Cook time||45 minutes|
|Total time||1 hour, 5 minutes|
|Description||This delicious edible mushroom is known by its Japanese name "Maitake", which means "dancing mushroom". This rich, creamy full bodied soup is a complete meal in itself!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2lb maitake mushroom (Hen of the Woods (Maitake) Mushroom)
- 6 cups vegetable broth (or chicken broth)
- 1lb potatoes (chopped)
- 1lb carrots (chopped)
- 1 onion (chopped)
- 8 cloves garlic (minced)
- 2 bay leaves
- 1 teaspoon thyme (minced)
- 1 teaspoon sage (minced)
- 1 can white wine
- 1 cup heavy cream (eight ounces of tofu blended in a little bit of the broth can be substituted for the heavy cream. The taste and texture will not suffer at all!)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 ½ teaspoons salt
- ½ teaspoon cracked pepper
Place a heavy soup pot over a medium high heat, then add the olive oil and butter.
Once the butter has melted, add the garlic and onion.
Sauté for about three to five minutes, and then add the hen of the woods to the pot, as well as the salt and pepper.
Stir and cook over a medium to high heat for about 10 minutes.
Add the carrots and potatoes and sauté for another five minutes or so, stirring often.
Add the stock, bay leaves, thyme, and sage to the pot and bring to a boil.
Reduce heat and simmer for 25 to 30 minutes.
Remove the bay leaves and cool down the soup slightly.
Add to blender in small batches and puree until smooth.
Add back into the soup pot, add the wine and lemon juice and simmer for another five minutes.
At this point the soup can be refrigerated and warmed for later use. Or, if you plan to serve immediately stir in the cream and salt and pepper to taste.
Garnish with your favorite herbs, and serve hot!
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