Creamy Shiitake Mushroom Soup w/ Lemon & Thyme
A creamy blended soup that highlights the complex flavors of shiitake takes just under 15 minutes to make!
This week we’re featuring a recipe from Running to the Kitchen! We’ve tweaked the recipe just a little bit to fit with the CSA farm boxes going out next week. This recipe is a delicious take on the classic cream of mushroom soup. We love how the shiitake mushrooms are balanced out with the lemons and thyme!
Stay tuned for our blog post early next week about our mushroom growing partners Far West Fungi!
Ingredients
1/4 cup organic grass fed butter or Ghee
4+ cups sliced Shiitake Mushrooms
2 medium shallots
2 cloves garlic
1 medium Peeled & Cubed Potato
4 cups chicken broth or stock
3 sprigs fresh thyme
1 teaspoon sea salt
1/4 teaspoon pepper
1 medium lemon, juiced
2 cups half and half / alternative milk (we recommend cashew)
Instructions
Using the sautee function of your pressure cooker, cook mushrooms, shallots, and garlic in butter until soft, about 3 minutes.
Add potato, chicken stock, fresh thyme, salt, pepper and lemon juice.
Pressure cook under standard or high pressure for 10 minutes.
Carefully quick depressurize.
Add half and half.
Using a immersion stick blender, puree soup until smooth. You can also use a standard blender, working in small batches. Season to taste.
Enjoy immediately.