A few years ago I purchased some dried shiitake mushrooms from an international grocery store. I stored them in vacuum sealed bags in the freezer. I’ve used them a few times but found them difficult to reconstitute. They remain tough despite overnight soaking and long cooking times. Lately I’ve been grinding the shiitake mushrooms into powder to use in various dishes. It is a handy way to flavor gravies, soups, casseroles, patties, etc.
Today I made an onion, leek and mushroom soup using powdered shiitake mushrooms and mushrooms I had dehydrated myself. I harvested a few small leeks from the garden. They were unaffected by the ice storm we had this last weekend.
I started the soup by sautéing onion, leeks, garlic and celery in a generous amount of clarified butter (ghee).
When the onions were starting to caramelize I added a few tablespoons of flour and continued cooking while stirring for a few more minutes. Then I added vegetable broth and deglazed the bottom of the pot. At this point I added the powdered mushrooms and a heaping teaspoon of homemade “beef style” seasoning. After bringing it to a boil I used a stick blender to blend everything smooth.
I added carrot shavings to the soup and let it simmer for a good while with the lid on.
This was a very tasty soup with a lot of mushroom flavor.