Best Oyster And Shiitake Mushroom Soup With Shrimp Recipes

Fresh Wild Mushroom Soup image

Provided by Lynn Brown

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
2 cups finely chopped onions
6 ounces crimini (baby bella) mushrooms, chopped
6 ounces fresh oyster mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 tablespoon chopped fresh thyme
3 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

Steps:

Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 11

1 teaspoon vegetable oil
3/4 teaspoon Thai red curry paste
3 14-ounce cans low-salt chicken broth
2 kaffir lime leaves or 1 teaspoon finely grated lime peel
1 tablespoon minced peeled fresh ginger
1 pound uncooked deveined peeled medium shrimp, halved lengthwise
4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
1/4 cup fresh lime juice
Chopped fresh cilantro
Chopped fresh green onions

Steps:

Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.