Triple Mushroom Soup

Recipe Ingredients

1 tablespoon	15ml	Butter
1/2 cup	31g / 1.1oz	Chopped onion
2 cups	292g / 10oz	Coarsely-chopped fresh shiitake mushrooms
1 cup	146g / 5.1oz	Coarsely-chopped fresh button mushrooms
1 cup	146g / 5.1oz	Coarsely-chopped fresh oyster mushrooms
1 teaspoon	5ml	Minced fresh ginger
3 tablespoons	45ml	Cornstarch
3 cups	711ml	Vegetable broth
1 cup	237ml	Half-and-half
1 1/2 tablespoons	22ml	Vegetable oyster-flavored sauce
1 tablespoon	15ml	Coarsely-chopped cilantro
1 teaspoon	5ml	Coarsely-chopped green onion
1 teaspoon	5ml	Sesame oil
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		Garnish
		Enoki mushrooms
		Green onion slivers
		Cilantro leaves

Recipe Instructions

Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, 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.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9481) - from the TV FOOD - NETWORK

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