Creamy Potato, Shiitake Mushroom and Rosemary Soup
Author note: When cooking with shiitake mushrooms the stalk needs to be removed from the cap. Once the two pieces are separated, the cap is diced and cooked while the stalk can be boiled for a nice mushroom broth. The instructions for the broth are detailed below the soup recipe.
4 tablespoons unsalted butter
2 leeks, halved and thinly sliced (white parts only, about 1 cup)
3 rosemary sprigs, bundled and tied
¼ cup celery, finely chopped (about ½ a stalk)
½ cup carrots, finely chopped (about 1 carrot)
½ teaspoon kosher salt
3 cups shiitake mushrooms, cut into bite sized pieces
1/3 cup dry white wine
8 cups beef broth (*7 cups if also using mushroom broth)
4 parsley stems, bundled and tied
3 cups Yukon Gold Potatoes, peeled and cut into bite sized chunks
pinch of nutmeg
½ cup heavy cream
1 teaspoon red wine vinegar
½ cup of freshly grated Parmesan
chopped parsley for topping
- In a large dutch oven heat 2 tablespoons of butter over medium heat. Add the leeks and rosemary, cook until softened, about 4 minutes.
- Next, add the celery, carrots and salt. Cook for an additional 3 minutes.
- Add 1 additional tablespoon of butter and let melt. Place the mushrooms into the pan and saute.
- Pour the wine into the vegetables and and deglaze until the wine reduces by half.
- Pour the beef stock and mushroom broth* (if using) into the pan. Then place the parsley stems, potatoes and nutmeg into the soup and bring to a boil. Cover and cook until the potatoes are soft, about 20 to 30 minutes.
- Remove the rosemary and parsley stems
- Optional: remove 3 cups of the soup (more potato and mushroom than broth) and puree in a food processor. Pour the pureed soup back into dutch oven with the remaining soup.
- Add the cream and vinegar to the soup. Allow to simmer at a gentle heat for another 20 minutes.
- Swirl in the remaining tablespoon of butter and then add the cheese. Mix well, top with parsley and serve.
*Mushroom Broth: Remove mushroom stalks and place in a small sauce pan on the stove top. Cover with about 1 ½ cups of water, bring to a boil and lower heat to medium. Reduce liquid to ½ cup. Remove stalks from the broth. This will create a broth that will add more mushroom flavor in the soup.