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shiitake mushrooms sherry olive oil mushrooms onions shallots flour miso boiling water thyme saffron thread tarragon bay leaves soymilk salt
Viewed: 11 - Published at: 6 years agoIngredients
- 1 12 lbs shiitake mushrooms, stems discarded, caps sliced
- 1 cup dry sherry or 1 cup mirin
- 13 cup olive oil
- 1 12 lbs domestic mushrooms, caps sliced, stems chopped
- 2 medium onions, chopped
- 6 shallots, minced
- 13 cup flour (any)
- 23 cup dark miso
- 8 cups boiling water
- 3 sprigs fresh thyme leaves, only
- 1 pinch saffron thread
- 1 sprig tarragon leaf, only chopped
- 4 bay leaves
- 3 cups soymilk
- salt and pepper
Method
- Soak the shiitaki in the sherry about half an hour.
- Remove the shiitaki with a slotted spoon and reserve sherry.
- Heat the olive oil in a heavy pot and in it saute the sliced mushroom caps (shiitaki and domestic) until all liquids evaporate.
- Remove the sauteed mushrooms with a slotted spoon and reserve.
- In the same pot, adding a few drops of oil if necessary, saute the chopped mushroom stems, onions, and shallots until all liquids evaporate.
- Add the flour and cook on a low flame two to three minutes until the flour turns light brown.
- Raise the heat again, add miso, and whisk.
- Add the water gradually, whisking.
- Add the reserved sherry, thyme, saffron, tarragon, bay leaves, and salt and pepper to taste.
- Cook covered on medium flame for about 30 minutes.
- Puree with an immersion blender until smooth.
- Return to the pot, add the reserved mushroom slices, the soy milk and pepper, and heat through.
- Adjust the consistency and seasonings.
- Do not let the soup boil or it will curdle.
- Serve hot.
- Delicious cold too.
