Shiitake mushrooms, native to Japan and China, are known for their health beneficial properties and are a great source of B vitamins, manganese, phosphorus, potassium, selenium, copper and zinc, dietary fiber, vitamin D  and phyto-nutrients.  These meaty mushrooms add flavor, nutrition, and texture to this palate-pleasing soup.

2 pounds Shiitake mushrooms – cleaned & sliced
1 small onion – diced
3 Tbsp. butter
2 garlic cloves – minced
2 Tbsp. flour
3 cups vegetable stock
1 cup Meyer Dairy heavy cream
4 Tbsp. Marsala wine

  • In a pot, over medium heat, sauté the mushrooms and the onion in the butter until onion is translucent and any liquid which the mushrooms are giving off is evaporated. Add garlic and sauté for one minute.
  • Stir flour in to the mushroom mixture, to make a roux which will thicken the soup.
  • Add vegetable stock to the pot.
  • Simmer for 15 minutes, stirring occasionally to prevent sticking.
  • Add heavy cream & marsala.
  • Simmer for 15 additional minutes, stirring occasionally.
  • Add salt & pepper to taste

By Chef Harrison Schailey
Harrison’s Wine Grill & Catering
1221 East College Ave (in the Hilton Garden Inn)
State College, PA  16801
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