- 1/3 C.
extra virgin olive oil
- 1 1/2
lbs.
shiitake mushrooms,
stems discarded, caps
sliced.
- 2
medium onions, chopped
- 6
shallots, minced
- 1 1/2
lbs. domestic mushrooms,
sliced
- 1/3 C.
flour
- 2
quarts (8 cups) boiling
water
- 1 C.
dry sherry
- 3
sprigs fresh thyme, leaves
only
- Good
pinch of saffron threads
- 4 bay
leaves
- Salt
- 3 C.
soy milk
- Freshly
ground pepper
|
Levana's Table Kosher
Cooking
for Everyone by Levana Kirchenbaugh |
How to Make:
Heat the olive oil in a
heavy pot over high heat.
Add the shiitake mushroom
caps and saute until all the
liquid evaporates, about 5
minutes. Remove the
mushrooms with a slotted
spoon and set aside.
Add the
onions and shallots to the
pot and saute until
translucent, about 3
minutes. Add the domestic
mushrooms and saute until
the liquid evaporates.
Reduce the
heat to low, add the flour,
and cook for 2 to 3 minutes.
Raise the heat again and
slowly whisk in the boiling
water.
Add the
sherry, thyme, saffron, bay
leaves, and salt to taste
and cook, covered, over
medium heat for about 30
minutes.
Puree the
mixture with an immersion
blender or transfer to a
food processor and process
until smooth.
Return the
puree to the pot, add the
reserved shiitake slices,
soy milk, and pepper to
taste, and heat through.
Do not let
the soup boil or it will
curdle. Serve hot or cold. |
