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Cream Of Shiitake Mushroom Soup

A home-style Cream Of Shiitake Mushroom Soup made with Milk Whole Low Fat Or Skim, Rice Flour, Cold Milk, and Heavy Cream. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 qt
• 4 tbsp
• 4 tbsp
• 6 tbsp

Method (preview)

1. 1

   PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.

2. 2

   Form a smooth paste of the rice flour and the cold milk.

3. 3

   Put into the just-boiling milk and stir briskly until there are no lumps.

4. 4

   Simmer over very low heat for 20 minutes.

5. 5

   Meanwhile, cut off the tough ends of the mushroom stems.

6. 6

   Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible.

7. 7

   Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes.

8. 8

   Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.