1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Cream of Shiitake Mushroom Soup


3 cups (8 ounces) fresh shiitake mushrooms, stemmed and caps sliced
2 ounces Oyster Mushrooms (optional)
2 medium onions
2 shallots
1 8-ounce beer (3/4 for the recipe and 1/4 for the cook)
Kosher sale and ground black pepper
24 ounces chicken stock
5 tablespoons sweet salted butter


Saute one onion (chopped) in 2 tablespoons butter for 1-2 minutes. Add sliced shiitakes mushrooms. Cook over medium heat in a deep-sided skillet until done (10-15 minutes). Remove from heat and let cool.

Saute one onion (chopped) and 2 shallots in 2 tablespoons butter on low heat until they are clear (stir to prevent from browning). Add 1/4 of a beer, reduce until almost dry. Repeat twice. Add chicken stock and reduce for 10 minutes. Strain. Add 2 pinches of Kosher salt and ground black pepper to taste.

Puree mushrooms prepared in step one in a blender. Add stock prepared in step 2 to blender to aid in mixing. Transfer soup from blender to a medium pot and add remaining chicken stock. Use a stick blender to blend to creamier consistency.

Saute Oyster mushrooms in butter for 4-6 minutes. Add 2-3 oyster mushrooms to each bow of soup before serving (optional).

Lake Seminole Farm, LakeSeminoleFarm.com


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