Shiitake Mushroom Veloute with Creme Fraiche and Teriyaki

Recipe courtesy of Chef William Bradley, Addison, San Diego

 

Yield: 4

Ingredients

3 cups shiitake mushrooms
1 cup dried shiitake mushrooms
4 whole shallots, diced
½ cup pine nuts
2 garlic cloves
1 teaspoon chopped rosemary
4 tablespoons salted French butter
Fleur de Sel to Taste
1 cup teriyaki sauce
6 cups chicken stock
3 cups heavy cream
1 cup crème fraîche

Directions

Method for Soup:

1. Combine mushrooms, shallots, pine nuts, garlic, rosemary and butter in a heavy-duty sauce pot.
2. Sauté over low heat for 5 minutes, stirring frequently.
3. Season with fleur de sel to taste. Deglaze mushroom mix with teriyaki sauce.
4. Add chicken stock and let simmer for 5 minutes. Add heavy cream. Bring mixture to a simmer and cook an additional 3 minutes. Remove from stove. Cover with foil and steep for an additional 5 minutes.
5. Place mixture in a blender, add crème fraîche and purée until smooth soup consistency.


Assembly:

Ladle soup into four individual bowls, top with teriyaki sauce and crème fraîche and serve.

 

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