Simple Way to Shiitake Mushroom Ramen Soup

Creamy Chanterelle Mushroom Soup

Cook for 1 minute and add 8 cups water.

Recipe Summary Creamy Chanterelle Mushroom Soup

This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.

Ingredients | Shiitake Mushroom Ramen Soup

8 ounces chanterelle mushrooms

4 tablespoons butter

2 cups diced shallot

salt and ground black pepper to taste

1 drizzle olive oil

4 cups chicken stock

½ cup half-and-half

Directions

Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.

Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.

Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.

Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

This recipe will actually work with any mushroom!

Swap the half-and-half with coconut cream and you'll have a vegan version.

Info | Shiitake Mushroom Ramen Soup

prep: 15 mins cook: 35 mins additional: 10 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Creamy Chanterelle Mushroom Soup

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Images of Shiitake Mushroom Ramen Soup

Shiitake Mushroom Ramen Soup : For this mushroom ramen i started with the vegetarian dashi recipe from just one cookbook and reinforced it with some dried shiitakes, garlic and red chili flakes for a very.