This Shiitake Mushroom Soup is a quick and delicious addition to your winter soup repertoire. We’ve stripped it down to the essential ingredients to let the shiitakes shine, and added a little sherry for magic. So simple, so good!
Ingredients for 4 servings:
1 small onion, chopped
1 garlic clove, chopped
1 punnet of shiitake mushrooms (approx 200 g)/ 7 oz.), wiped clean and sliced
2 tablespoons (1 fl. oz.) dry sherry
4 cups (approx 1 L) vegetable stock
2 tablespoons heavy cream
salt & freshly ground pepper to taste
Optional to finish:
1/4 cup crème fraîche
finely chopped chives
In a soup pan over medium heat, sauté the onion in a little olive oil with a sprinkle of salt. Cook, stirring occasionally, for 5-7 minutes until the onions are translucent. Add the garlic and mushrooms, sauté for another 5-7 minutes. Add the sherry and let it cook until the sherry has almost disappeared. Add the vegetable stock and bring the soup to a boil, then simmer for 10 minutes.
Purée with an immersion blender, and add the cream at the end. Taste for seasoning (some vegetable stocks are much saltier than others, so make sure to taste before adding salt!) and add salt and pepper as needed.
Serve in deep bowls with griddled sourdough, a little spoon of crème fraîche and a smattering of chives.