Corn Soup with Shiitake Mushrooms
Adapted from Still Life with Menu
Preparation time: 20 minutes after the mushrooms are soaked
Yield: About 4 servings
Preparation time: 20 minutes after the mushrooms are soaked
Yield: About 4 servings
Try this simple, yet unusual
soup. It has an exquisite texture and the deep flavor of shiitake
mushrooms. The dried mushrooms can be soaked a day or two ahead,
and the preparations thereafter are quick and simple.
4 ounces dried shiitake
mushrooms
5 cups boiling water
6 cups corn (scraped from 6 ears of fresh corn–or frozen)
1 teaspoon salt (or to taste)
1 teaspoon soy sauce (or to taste)
Freshly ground black pepper to taste
1/2 teaspoon dark sesame oil
2 tablespoons dry sherry
Minced chives or scallion greens for the top
5 cups boiling water
6 cups corn (scraped from 6 ears of fresh corn–or frozen)
1 teaspoon salt (or to taste)
1 teaspoon soy sauce (or to taste)
Freshly ground black pepper to taste
1/2 teaspoon dark sesame oil
2 tablespoons dry sherry
Minced chives or scallion greens for the top
- Briefly rinse the dried
mushrooms to clean them, then place them in a large bowl. Add the
boiling water, cover with a plate, and let stand at least 1 hour.
Drain well, reserving both the mushrooms and the liquid.
- Strain the soaking water
through a fine sieve into a soup pot. Begin heating this broth over
medium heat.
- Remove and discard the
stems from the soaked mushrooms, then mince the mushrooms and set
them aside.
- Add all the remaining
ingredients except the reserved mushrooms and the chives or
scallion greens. Heat just to boiling, then lower the heat and
simmer uncovered for about 10 minutes.
- Purée until smooth,
either directly in the pot with an immersion blender, or in batches
in a blender. Return to the kettle and adjust the seasonings. (For
a smoother texture you can strain the purée through a fine
sieve.)
- Adjust the seasonings, and reheat if necessary. Serve hot, topped with minced mushrooms and chives or scallion greens.
