6 oz sliced shiitake mushrooms, about 1 1/2 cups
1/2 cup chopped onions
1 clove garlic, minced
4 T. butter + 2 T. butter
4 T. flour
2 cups chicken broth (or vegetable broth)
1 cup half-and-half
Salt and pepper to taste
When cooking with shiitakes, you always remove the stems, which are tough. Wipe any bark specs from the mushrooms with a damp paper towel and slice the caps into bite-size slices. Melt 3 T. of the butter in a saucepan, then add the onions and garlic. Sauté until translucent, then add the mushrooms and cook until soft. (Add another tablespoon of butter if the mixture seems dry). Set aside. In a medium pot, melt 2 T. butter and whisk in the flour to make a roux paste. Gradually add the chicken broth and whisk as the mixture thickens. Add the mushroom mixture and then add the half-and-half last. Add salt and pepper to taste, but I find that most chicken broth has enough sodium to flavor the soup.
