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Creamy Shitake soup - Not a rock, I'm just Ruth
All Me, no apologies
Creamy Shitake soup
"Why the hell do these mushroom cost ten dollars?" demanded husband.

"Shitake," I said.

"Gezunheit," he said.

"Not funny," I told him as I put away the groceries. "They were the last two packages."

"Well, and what are you going to do with them?"

"Make dinner."

I dug into my cupboards for the staples I usually have on hand and set to work.

1/4 cup butter (no substitute)
1/4 cup flour
2 14.5oz cans low sodium, low fat chicken broth
1 12 oz. can evaporated milk
8 oz. Shitake mushrooms coarse chopped
1 tsp. dark soy sauce
1/2 tsp. nutmeg
1/4 tsp. cloves
pinch salt
pinch pepper.

In 3 quart non-stick pot, melt butter and heat until foaming. Add flour, salt, pepper and whisk(hard plastic from the Dollar Store, do not use metal whisk in a non-stick pot, it scratches) to make a roux. (Here I must give credit to the late Cajun chef Justin Wilson who said you can't make a proper roux without real butter) Be careful not to brown it, but "blond" it to a soft golden color.

Add chicken broth and soy sauce, whisk until gently simmering. Add mushrooms, nutmeg and cloves, now stirring with a wooden spoon, and return to simmer.

Reduce heat and add evaporated milk, stir until just heated through.

Remove from heat and ladle into soup bowls.

Serves six with crusty bread, and baby spinach salad.

When husband says it's good, stick out your tongue at him.

Current Mood: pleased pleased
Current Music: "Things Can Only Get Better" from Queer Eye for the Straight Guy

2 comments or Leave a comment
thistlerose From: thistlerose Date: September 30th, 2003 11:23 pm (UTC) (Link)
Ooh, that sounds good. I want to try it. I have a stupid question, though: what is a roux?
just_ruth From: just_ruth Date: October 1st, 2003 07:32 am (UTC) (Link)


Roux (pronounced Roo) is a mixture, usually one to one of fat and flour that is used to thicken sauces and soups. Roux can be white, blond or, for Lousiana gumbo, be very dark brown or "chocolate." (I've yet to be able to come to the true "chocolate" roux, I chicken out and pull it off the heat because I'm afraid of burning.)

They thicken wonderfully, but require a lot of whisking or stirring to make sure the flour doesn't burn. Burned roux smells bad, tastes bad and can be murder to get off the bottom of a pot.
2 comments or Leave a comment