Marilyn Martin's Recipe

Shiitake Mushroom Soup SS's

Category: Recipes

Suzanne Somers’ Shiitake Mushroom Soup

1) Sautee 4 chopped shallots in olive oil and a little bit of butter. Cook until shallots are soft and begin to caramelize

2) Chop 14 large shiitake mushrooms and add to pan

3) Add fresh tarragon and sea salt (alternately you can use truffle salt)

4) Cook down until the mushrooms are crusty

5) Add 3 cups of a great rich homemade chicken stock. Cook for 15 minutes

6) Pour into blender and PULVERIZE!

Garnish

1) Fry thinly sliced shallots in olive oil until crispy

2) In a separate pan sauté 4 additional sliced shiitake mushrooms in olive oil and a little bit of butter

Ladle soup into a bowl. Add a dollop of crème fraiche. On top of the crème fraiche add a couple pieces of the mushrooms and sprinkle some of the fried shallots. Add a grind of black pepper, a sprinkle of truffle salt and drizzle with a good quality olive oil or truffle oil.