Triple Mushroom Soup
By Chef Martin Yan
- 8 Dried Black Mushrooms
- 3 tablespoons Butter or Margarine
- 1 small Onion finely chopped
- 1/4 pound Mushrooms sliced
- 1 can Straw Mushrooms drained (15 ounces)
- 1 teaspoon Ginger Root minced
- 3 tablespoons All-Purpose Flour
- 3 1/4 cups Half and Half
- 3 sprigs Cilantro (Chinese Parsley)
- 1/2 teaspoon Salt
- 1/2 teaspoon Sesame Oil
- 1/8 teaspoon White Pepper
- oyster mushrooms - or Enoki Mushrooms for garnish
- 2 Organic Green Onions (including tops) cut into 2 inch slivers for garninsh
- Cilantro (Chinese Parsley) leaves for garnish
- Soak the black mushrooms in warm water to cover for 30 minutes and drain.
- Cut off and discard stems and thinly slide caps.
- Set aside.
- Melt butter in a 3 quart pan over medium heat.
- Add onion and cook for 2 minutes or until soft.
- Add the dried mushrooms, fresh mushrooms, straw mushrooms, and ginger, and cook for 3 minutes or until mushrooms are soft and the pan juices have evaporated.
- Stir in the flour and cook for 1 minute.
- Stir in the half & half and bring to a boil, stirring constantly.
- Place the soup and cilantro sprigs in a blender or processor and process until smooth.
- Add salt, sesame oil, and pepper.
- Return the soup to the pan and reheat without boiling.
- Ladle soup into bowls.
- Garnish each serving with oyster or enoki mushrooms, green onion slivers, and cilantro leaves.
- Canned straw mushrooms come peeled and unpeeled. The peeled ones are the most tender and for general cooking purposes, they are the most decorative – they look like miniature umbrellas that are halfway open.