Mushroom Soup
Ingredients :
300g dried shiitake mushrooms, cut & soaked in water
200g fresh shiitake mushrooms, cut roughly
3 cloves garlic & 3 shallots sliced thinly
50g butter
2 bay leaves
500ml chicken stock
Method :
Step 1 : Melt the butter in a pot & saute the shallots & garlic.
Step 2 : Throw in the mushrooms, bay leaves & some of the water used to rehydrate the dried mushrooms.
Step 3 : Pour in the chicken stock & simmer until the liquid is concentrated with the flavour of the mushrooms.
Step 4 : After the mushrooms have absorved most of the liquid, remove the bay leaves & transfer into a bowl to cool down.
Step 5 : Once cooled, pour the mushrooms in a blender in batches.
Step 6 : Blend all into a fine puree.
Step 6 : Add in either chicken stock or water to the puree until your desired consistency. Reheat only the amount you need & the rest can be kept in the freezer.