This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz
Add a special touch to your festivities this year with R&R Cultivation's Cream of Mushroom Soup! This is a delicious way to enjoy our gourmet maitake and shiitake mushrooms. Skip the canned soup this year and try this delicious, homemade delight!
Makes 2.5 quarts
- 1# shiitake mushrooms
- 1# maitake mushrooms
- 2 tbsp. unsalted butter
- 4 tbsp. olive oil, divided
- 1 yellow onion, diced
- 4 garlic cloves
- Thyme, 10 sprigs fresh or 1 tbsp. dried
- 1/4 cup chopped parsley
- 1 bay leaf
- 2 tbsp. rice flour (or all-purpose flour)
- 2 tbsp. nutritional yeast
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth
- 1/2 cup soft tofu
- 1 tbsp. fish sauce
- 2 1/2 tsp. salt
- Cracked black pepper to taste
- Olive oil, chili flakes, parsley and thyme for garnish (optional)
- Prep all of your ingredients before you start cooking to ensure a seamless process:
- Gently tear apart the maitake mushrooms into a variety of small, bite-size pieces. Remove stems from the shiitake mushrooms.
- Chop your onion into a small dice and slice the garlic cloves.
- Pull the leaves off of the thyme, chop the parsley.
- Cube the tofu.
- Heat a large stock pot over medium high heat and a cast iron skillet over high heat.
- Add the butter and 2 tbsp. olive oil to the pot and 2 tbsp. olive oil to your skillet.
- Add the onion and garlic to the pot and season with 1/2 tsp. salt and saute until softened, about 5 minutes.
- Meanwhile, cook your maitake on high heat in the skillet. Leave them undisturbed for a few minutes until they’re charred to your liking, around 10-12 minutes. Set aside.
- Once your onions and garlic have softened, add the thyme, parsley and bay leaf. Cook for 1 to 2 minutes until they bloom and become fragrant.
- Add all of the shiitake mushrooms, they can be left whole, and sauté for 5 minutes. Stir in the nutritional yeast and flour and cook for an additional 2 minutes.
- Deglaze your pot with the white wine and let it reduce by half.
- Pour in your broth, stirring up all of the browned bits at the bottom of the pot with a wooden spoon.
- Let the soup come to a boil. Add your tofu and lower the heat to low and simmer with a lid left ajar for 15 minutes, stirring once or twice to make sure nothing is sticking to the bottom.
- With an immersion blender (or in batches very carefully in a blender) blend the soup until completely smooth.
- Add your seared maitake mushroom pieces to the blended soup mixture, stir and simmer for a few more minutes. Before serving add your fish sauce and give it a final stir.
- Top each portion of soup with the optional garnishes of thyme, parsley, chili flakes and a drizzle of good quality olive oil. Enjoy!