Ingredients
Scale
- 1 onion, chopped
- 300 g (10 ½ oz) shiitake mushrooms, sliced
- 600 g (21 ⅛ oz) funnel chanterelles or other mushrooms
- 5 dl (2 ⅛ cups) chicken stock
- 6 garlic cloves, chopped
- 1 leek, white part only, chopped
- 9–12 tbsp butter
- 2 dl (⅞ cup) white wine
- 1 tbsp all-purpose flour
- 5–6 dl (2 ⅛–2 ½ cups) heavy cream
- 3–4 tbsp soy sauce
- 2–3 sprigs thyme, chopped
- Black pepper, to taste
- Salt, to taste
Instructions
- Add roughly half of the sliced shiitake mushrooms to the chicken stock and let them simmer for 20–30 minutes while you prepare the rest of the soup.
- Melt 4 tbsp butter in a deep pot and add the onion. Season with salt and sauté on medium heat until caramelized. Add the leek and continue to sauté for a few minutes.
- Pour in the white wine and let it cook off. Add the all-purpose flour, mix well, and let it cook for about a minute.
- Add the stock with the mushrooms that have been simmering in it, along with the garlic. Season with black pepper. Let simmer for a few minutes.
- Keep the pot on medium low heat and pour in the heavy cream. The exact amount depends on how thick you want your soup.
- Add the soy sauce and let the soup simmer for a few minutes.
- Melt another 5 tbsp butter in a frying pan and sauté the remaining shiitake mushrooms with a little salt until their liquid has evaporated. Set aside.
- Add more butter to the pan if needed and sauté the funnel chanterelles or the other mushrooms you are using. Season with salt and cook until all their liquid has evaporated.
- Blend the soup until smooth, then adjust the thickness with more cream if needed.
- Stir in the sautéed mushrooms, saving some for garnish. Taste and adjust the seasoning.
- Serve in bowls and garnish with the reserved mushrooms and fresh thyme. Enjoy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes