Wild Mushroom Soup
Wild Mushroom Soup
Soup & Stew
Chef Susanna Foo
Created by noted Chinese cuisine chef Susanna Foo, you will find this twist to mushroom soup quite satisfying!
1/2 ounce dried shiitake mushrooms (about 6 medium whole)
1/4 pound shiitake mushrooms - (fresh)
1/4 pound button mushrooms
1/4 cup olive oil or corn oil
2 fresh peeled shallots, minced
1 tablespoon ginger root (fresh) peeled and grated
4 cups vegetable or chicken stock
1/2 cup unsweetened coconut milk
1/2 teaspoon white pepper (fresh ground)
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemongrass (fresh) finely chopped
1 tablespoon white vinegar or juice of 1 lemon
Fresh ground black pepper
Organic green onions, green and white parts chopped
Place the dried mushrooms in a bowl. Add 4 cups lukewarm water and soak for 30 minutes, or until softened. Remove the mushrooms from the water; squeeze dry. Discard the water.
Remove and discard the stems. Thinly slice the mushroom caps; set aside.
Use a damp cloth to wipe clean all the fresh mushrooms, keeping the button mushrooms separate.
Remove the stems of the shiitake mushrooms only; discard.
Cut all the mushrooms into thin slices.
Heat 2 tablespoons of the oil in a large stock pot. Add the shallots and cook until lightly browned, about 2 minutes.
Add the ginger and the dried and button mushrooms and cook, stirring over medium heat for 3 minutes.
Add the stock, coconut milk and white pepper to the stock pot.
Combine the cornstarch and water in a small bowl. Mix thoroughly and stir into the soup.
Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes.
While the soup is cooking, heat the remaining 2 tablespoons oil in a small skillet.
Add the sliced fresh shiitake and oyster or chanterelle mushrooms and cook over high heat until soft, about 2 minutes. Keep warm until ready to use.
Add the scallion or chives, lemon grass, and vinegar or lemon juice to the soup. Taste to correct the seasonings.
Divide the reserved mushrooms among 4 soup bowls.
Ladle the soup into the bowls and garnish with additional scallion or chives.
Fresh lemongrass is best for a successful soup. To prepare lemongrass, wash off outer surface and discard dry layers of stalk. Cut off root and dry, woody green part. The white and light green parts of the stalk are used in this recipe. Any leftover lemongrass may be refrigerated in paper towel and used within a week, or chop fine and freeze in an air tight container or bag up to three months.