Cream Of Shiitake And Corn Soup Recipes
CREAMY SHIITAKE MUSHROOM SOUP
This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
- Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
- In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
- Cook on low for one minute more and then serve with freshly cracked pepper on top.
Nutrition Facts : Calories 72.6, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 836.3, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 2.3
CHINESE CORN-AND-MUSHROOM SOUP
To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes.
- Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.
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- Using a thin sharp knife, cut the corn kernels from the cobs and transfer them to a bowl. Working over the bowl to catch the liquid, scrape the corn milk from the cobs with the back of a knife.
- In a large soup pot, melt the butter in the oil. Add the shallots and cumin seeds and cook over moderate heat, stirring occasionally, until the shallots are translucent, about 5 minutes. Add the corn and cook for 1 minute. Add the vegetable stock and cook for 25 minutes.
- Working in batches, puree the soup in a blender until smooth. Pass the soup through a fine sieve, pressing to extract as much pulp as possible. Rinse out the soup pot and return the soup to it. Add the cream and season with salt and white pepper.
- In a large skillet, heat the olive oil until shimmering. Add the shiitakes and cook over moderately high heat until softened, about 4 minutes. Add the shallot and garlic, season with salt and pepper and cook for 1 minute. Stir in the stock and cook until the shiitakes are dry, about 3 minutes. Transfer to a plate to cool.
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