Cream Of Shiitake Soup

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Master Chef
Aug 25, 2004
Columbia, SouthCarolina
This is from a Southern Living cookbook & it is one of my famlies favorites. I have also used button mushrooms instead of the shiitakes with great results.

1/2lb. fresh shiitake mushrooms
1/4C. butter
2C. chopped onions
3Tbsp. all-purpose flour
2(14 1/2 oz.)cans chicken broth
2C. whipping cream
1/4tsp. pepper
1/4tsp. ground nutmeg

Remove stems from mushrooms:discard. Finely chop mushroom caps. Melt butter in a saucepan over medium-high heat. Add mushrooms & onions, cook stirring constantly until tender. Add flour & cook 1 minute stirrin constantly. Gradually add broth & cook, stirring constantly until thickened. Remove from heat & stir in whipping cream, pepper, & nutmeg. Yield: 7 cups.
Crews, I love shiitakes, and do a soup very similar to this -

Suggestion - take a few extra shiitakes, marinate them in some oil, s/p, and whatever herb you're liking that day, 'grill' them lightly in a hot skillet, slice in strips when cool, and use as garnish. Yummer!

LOL - Do NOT misspell 'shiitake', folks, if you're responding to this topic!
LOL marmalady! I kept trying to misspell it when I posted this!

Thanks for the suggestion, I'll be sure to try it the next time I make this! :D

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