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O-AT-KA

Creamy Mushroom Soup

A quick, easy and delicious soup to keep you warm and cozy on winter days.

Chef Tip: If accessible, you can add other exotic mushrooms such as oyster, enoki, or king trumpet. You can also chop the mushrooms stem and add with the chopped mushrooms tops to minimize waste.

 

Ingredients

Yield: 5 gallons | Portion Size: 1 cup

  • 5 lbs Cremini Mushrooms, chopped
  • 3 lbs Shitake Mushrooms, chopped
  • 1 lb Unsalted Butter
  • 1 cup Shallots, minced
  • 1/4 cup Garlic, crushed
  • 1/4 cup Salt
  • 1/2 cup Pepper
  • 1/4 cup Parsley, dried
  • 1/4 cup Marjoram, dried
  • 1/4 cup Thyme, dried
  • 6 cups White Wine
  • 22 cups Beef Broth
  • 1 batch Evaporated Milk Cream Base

 

Directions

  1. Sautee all mushrooms in melted butter. Set aside 1/3 of cooked mushrooms.
  2. Add aromatic vegetables, and herbs to remaining mushrooms and sweat until shallots become translucent.
  3. Add white wine and allow liquid to reduce by ½.
  4. Add beef broth and bring to a simmer.
  5. Puree mixture with an immersion blender until smooth.
  6. Stir in Evaporated Milk Cream Base. Return to a low simmer.
  7. Add reserved mushrooms.
  8. Serve hot.