Shiitake Mushroom Soup

The umami of the mushrooms and the Worcestershire sauce make this a heart warming soup for the Winter.

1 lb button mushrooms, sliced

1/2 lb fresh shiitake mushrooms, sliced

3 Tbsp butter

1 Tbsp olive oil

1 clove garlic, minced

1/4 tsp ground coriander

1 quart chicken broth

1 cup heavy cream

2 Tbsp Worcestershire sauce

Sauté the mushrooms with the butter and oil in a large wide skillet over high heat. Allow the mushrooms to release what water they will and brown up a bit. Add the garlic and coriander and cook another 2-3 minutes.

Transfer the mushrooms to a blender and add the cream, Worcestershire sauce and about a cup of broth. Carefully blend - being careful that the mushrooms are still hot. Add as much broth as needed and blend to reach the consistency you wish.

Return the soup to a soup pot and simmer 15-20 minutes to meld flavors.

Serves 4.

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