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Mushroom: Martin Yan's Triple Mushroom Soup

Source of Recipe

Martin Yan


List of Ingredients

1 tablespoon butter
1/2 cup chopped onion
2 cups coarse chopped fresh shiitake mushroom
1 cup coarse chopped fresh button mushroom
1 cup coarse chopped fresh oyster mushroom
1 teaspoon fresh minced ginger
3 tablespoons cornstarch
3 cp vegetable broth
1 cup half and half
1 1/2 tablespoons oyster sauce
1 tablespoon chopped cilantro
1 tablespoon chopped green onions
1 teaspoon sesame oil
1/8 teaspoon ground white peper


Recipe

Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated.

Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.