Recipe courtesy of Martin Yan
Triple Mushroom Soup
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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 fresh minced 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 ground white pepper
Garnish:
Enoki mushrooms, green onion slivers, cilantro leaves
Directions
- 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.
