SouthShoreNow.ca

Ingredients:
1 cup of chanterelle mushrooms
2 cups of portobello mushrooms
1 cup of oyster mushrooms
1 cup of cremini mushrooms
1 cup of dried, sliced and 1 cup of dried, whole shiitake mushrooms (available at local health food store)
4 cups of white button mushrooms
2 large shallots, finely diced
4 cloves of finely diced garlic
2 tablespoons of butter
2 tablespoons of olive oil
Splash of Worcestershire sauce
1 litre of whipping cream
Salt and pepper to taste
Fresh Italian parsley

Preparation:
Remove stems of chanterelle, portobello and oyster mushrooms. Boil in saucepan with 2 cups of water. Simmer for 30 to 45 minutes. In separate saucepan, put 1 cup of dried, sliced and 1 cup of dried, whole shiiitake mushrooms in 2 cups of water. Bring to boil and simmer for 30 to 45 minutes. Finely dice 2 large shallots and 4 cloves of garlic. Coarsely chop the remaining fresh mushrooms.

In a large pot, lightly sauté shallots and garlic in butter and olive oil until shallots are translucent and then add all freshly chopped mushrooms with splash of Worcestershire sauce. Then strain shiitake mushroom stock into large pot and reserve mushrooms. Cool mushrooms. Add stock from other mushroom stems. Allow to simmer for 30 to 45 minutes. Add whipping cream and salt and pepper to taste, and bring to rapid boil. Remove from heat immediately.

Serve with a sprig of fresh parsley. Enjoy.

Rick’s Tip:
This is not just a soup … use as a sauce without adding the cream for a low-cal recipe over beef, diced chicken or some spinach and toss with your favourite pasta, or serve on bed of mashed potatoes or your favourite rice.