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Cream Of Shiitake Mushroom Soup

Title: CREAM OF SHIITAKE MUSHROOM SOUP is a home-style recipe. Serves 4. 1 qt Milk; whole, low-fat or skim 1 sm Onion; peeled and stuck with 2 Cloves 6 Whole peppercorns (or more) 1 pn Salt -----------------------BOUQUET GARNI----------------------- :Tie in cheesecloth, 6 Fresh parsley stems, 1/2...

Ingredients

• 1 qt
• 1
• 2
• 6
• 1

Method (preview)

1. 1

   SOUP, CON'T------------------------ 4 tb Rice flour

2. 2

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

3. 3

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

4. 4

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

5. 5

   Simmer over very low heat for 20 minutes.

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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