Very tasty with a big focus on the mushrooms.
1 tablespoon butter
1/2 cup chopped onion
2 cups coarsely chopped fresh shitake mushrooms
1 cup coarsely chopped fresh button mushrooms
1 cup coarsely chopped fresh oyster mushrooms
1 teaspoon fresh minced ginger
3 tablespoons cornstarch
3 cups vegetable broth
1 cup half-and-half
1 1/2 tablespoons vegetable oyster-flavored sauce
1 tablespoon coarsely chopped cilantro
1 teaspoon coarsely chopped green onion
1 teaspoon sesame oil
1/8 teaspoon ground white pepper
Garnish:
Enoki mushrooms, green onion slivers, cilantro leaves
Melt butter in a
3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft.
Add fresh shitake, button mushrooms, oyster mushrooms and minced ginger. Cook for
3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in
the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half.
Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and
stir to mix well. Add chopped cilantro and chopped green onions. Place soup in
a blender or food processor and process until smooth. Add sesame oil and
pepper. Ladle soup into bowls. Garnish each serving with Enoki mushrooms, green
onion slivers and cilantro leaves.
Prep Time: 15
minutes
Cook Time: 15 minutes
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