1 lb fresh crimini mushrooms (portabellas would be fine too)
1 pack of dried shitake
3 shallots
butter
2 cups chicken stock
3 sprigs of fresh thyme
black pepper & salt to taste
soak the dried shrooms in ~1 cup warm water. wash the fresh shrooms. (yeah, wash 'em...they were grown in manure weren't they?) slice the shrooms (including stems). (BTW, i think criminis with the caps open are tastier). chop the shallots and garlic (how much is up to you). in saute the shallots for a bit, then add the garlic and fresh shrooms. add the chicken stock, thyme, salt & pepper. drain the shitake, reserving the strained liquid (toss that in with the chicken stock). chop the shitake an' add it. simmer that shroom soup for a bit. if you want it thicker, add some flour blended with some butter. serve it with tabasco on the side.
i tossed the leftover soup into the blender and made a dipping sauce for homemade eggrolls.
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