Triple Mushroom Soup

By á-174942

Ingredients

• GARNISH:
• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 cups coarsely-chopped fresh shiitake mushrooms
• 1 cup coarsely-chopped fresh button mushrooms
• 1 cup coarsely-chopped fresh oyster mushrooms
• 1 teaspoon minced fresh ginger
• 3 tablespoons cornstarch
• 3 cups vegetable broth
• 1 cup half-and-half
• 1 1/2 tablespoons vegetable oyster-flavored sauce
• 1 tablespoon coarsely-chopped cilantro
• 1 teaspoon coarsely-chopped green onion
• 1 teaspoon sesame oil
• 1/8 teaspoon freshly-ground white pepper
• Enoki mushrooms
• Green onion slivers
• Cilantro leaves

Details

Servings 1

Preparation

Step 1

Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated.

Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions.

Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.

This recipe yields ?? servings.