Chef Martin Yan
Triple Mushroom Soup
Triple Mushroom Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
Asian
Servings
6 servings
Prep Time
20 minutes
Cook Time
30 minutes
A luxurious mushroom soup from noted chef of Asian cuisine, Martin Yan.
Ingredients
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8 dried black mushrooms
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3 tablespoons butter or margarine
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1 small onion, finely chopped
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1/4 pound mushrooms, sliced
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1 can Straw Mushrooms, drained (15 ounces)
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1 teaspoon ginger root, minced
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3 tablespoons all-purpose flour
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3 1/4 cups half and half
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3 sprigs cilantro (Chinese parsley)
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1/2 teaspoon salt
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1/2 teaspoon sesame oil
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1/8 teaspoon white pepper
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Oyster mushrooms
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2 organic green onions (including tops) cut into 2 inch slivers
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Cilantro (Chinese parsley) leaves
Garnish
Directions
Soak the black mushrooms in warm water to cover for 30 minutes and drain.
Cut off and discard stems and thinly slide caps. Set aside.
Melt butter in a 3 quart pan over medium heat.
Add onion and cook for 2 minutes or until soft.
Add the dried mushrooms, fresh mushrooms, straw mushrooms, and ginger, and cook for 3 minutes or until mushrooms are soft and the pan juices have evaporated.
Stir in the flour and cook for 1 minute. Stir in the half & half and bring to a boil, stirring constantly.
Place the soup and cilantro sprigs in a blender or processor and process until smooth. Add salt, sesame oil, and pepper.
Return the soup to the pan and reheat without boiling.
Ladle soup into bowls.
Garnish
Garnish each serving with oyster or enoki mushrooms, green onion slivers, and cilantro leaves.
Recipe Note
For best results in cooking or baking:
- Read through the recipe completely to understand what you will be doing, then have all your ingredients washed (if necessary), and ready as the recipe states.
- Tips: Dried Mushrooms, Reconstitute
Filed in:
Cilantro,
Ginger Root,
Organic Green Onions,
Organic Yellow Onions,
Oyster Mushroom,
Sesame Oil,
Shiitake Mushrooms,
Soup & Stew,
Straw Mushrooms,
Triple Mushroom Soup
