Remove the stems from 1 lb. of shitakes and discard or save them for veggie stock. Set aside a quarter of caps and chop the remaining caps fine, Melt 3 Tab. butter in heavy stock pan over med. heat. Add 3 minced large shallots sauté them til soft and tender about 5-7 min. reduce heat to low and add the chopped shitakes and sauté til very soft about 15 min. Now slice the reserved caps and add them and 1/4 cup madeira to the pot and cover bring to boil cook til shitake slices are wilted about 5 min. Add 3 cups of chicken stock simmer 10 min. reduce the heat to low and stir in2 cups half and half and about 8 oz. of young chevre crumbled. Stir til cheese melts don't let the soup boil.
Season with cracked black pepper and salt pour into warm bowls and top soup with chopped chives.
enjoy
kades
Season with cracked black pepper and salt pour into warm bowls and top soup with chopped chives.
enjoy
kades