Shiitake Mushroom Soup
- ¼ pound of sliced shiitake mushrooms, the woody part of the stems removed
- 1/4 cup olive oil
- 1 tbs butter
- 2 sprigs of rosemary
- 1 small yellow onion, peeled and thinly sliced
- 3 garlic cloves, peeled and sliced
- 1/2 tsps salt
- 1/4 tsp freshly ground white or black pepper
- 4 cups Chicken Stock
- ½ cup sour cream
- ½ cup whole milk
Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.
Turn the flame to high and add the shitakes.
Cook for 10 minutes. Stir occasionally.
Add the chicken stock.
Simmer for 20 minutes. Add the sour cream and milk. Return to a low simmer and simmer for as long as you can stand it (I made it about seven minutes) before you put it in a bowl and ENJOY!