Mushroom Soup

This soup is light but rich tasting. The richness comes from adding Parmigiano Reggiano cheese at the end of cooking. 

Recipe by Amber Share
Serves 6, appetizer or light dinner portions

1 pound (450 grams) fresh shitake mushrooms (or 1/2 porcini, 1/2 brown)
2 large waxy potatoes
2 cloves garlic
2 large shallots
2 teaspoons chopped oregano
2 tablespoons chopped Italian parsley
4 tablespoons olive oil
4 tablespoons butter
1 tablespoon flour
5 pints (3 litres) chicken stock (or 2 store-bought low-sodium large boxes)
15 small pieces Parmigiano Reggiano cheese
sea salt & freshly group black pepper

Heat the stock and keep warm while preparing the rest of the ingredients.

Dice the garlic, shallots, oregano and parsley very finely. Set aside.

Dice mushrooms into slightly bigger pieces. Set aside.

Peel and dice potatoes into small cubes. Heat a large saucepan or stock pot over medium. Add butter and olive oil then potatoes. Sprinkle with a bit of salt. Sauté for 3 minutes. Add mushrooms, shallots, garlic, herbs, 1/4 teaspoon salt, 1/4 teaspoon pepper. Cook for another 7-8 minutes until potatoes and mushrooms are soft. Add flour, mix well, cook for 2 minutes, then add stock and stir well. Simmer, uncovered, for 15 minutes. Adjust salt & pepper to your preference. Add Parmigiano and cook for another 5 minutes. Serve immediately.

Toasted baguette slices make a nice accompaniment.

Printable .pdf available here