Recipe: Triple Mushroom Soup

TRIPLE MUSHROOM SOUP

1 Tbsp. butter
1/2 cup chopped onion
2 cups coarsely chopped fresh shiitake mushrooms
1 cup coarsely chopped fresh button mushrooms
1 cup coarsely chopped fresh oyster mushrooms
1 tsp. fresh minced ginger
3 Tbsp. cornstarch
3 cups vegetable broth
1 cup half-and-half
1 1/2 Tbsp. oyster-flavored sauce
1 Tbsp. coarsely chopped cilantro
1 tsp. coarsely chopped green onion
1 tsp. sesame oil
1/8 tsp. ground white pepper
Garnish: whole mushrooms, green onion slivers, cilantro leaves

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 a mushroom, green onion slivers and cilantro leaves.

Source: Martin Yan