I have a recent obsession, (not soup, that’s a life long love of mine) it’s Shabu Shabu. For anyone who is unfamiliar, Shabu Shabu is served at Japanese restaurants, and it consists of thinly sliced meat and fresh vegetables that is cooked in boiling broth and served with different sauces; at restaurants it is do it yourself. Fortunately for me, there is a fantastic restaurant for Shabu Shabu, Itchikawa, near my home that has the most amazing broth I have ever had! Pork bone. Its so rich and meaty (also a little fatty 😉 )… Oh so good! So I started taking the left over broth home to cook with, and just as I expected, it makes for an amazing additive.
Today, I made my Creamy Mushroom Soup with pork bone broth in place of chicken stock. Of course, any stock will do just fine, chicken or vegetable for a vegetarian version. I paired it with a seared pork chop. And well, I live in Southern California, so it’s not exactly cold yet… But nonetheless, it made a pretty darn good fall dinner!
2 leeks, chopped, white and light green parts
1 yellow onion, chopped
1 1/2 lbs mushrooms, sliced (button, baby Bella)
3/4 teaspoon fresh thyme
2 cloves garlic, chopped
3-4 cups stock of choice (pork bone, chicken, vegetable)
1-2 cups heavy cream (add to your preference)
Salt and pepper
Fresh finely chopped parsley for Garnish (optional)
Simple really… In a big pot or dutch oven: saute onions and leeks for a few minutes before adding mushrooms and thyme and sauteing for about 7 more minutes. Don’t forget to season with salt and pepper during this. Add garlic, cook for about two more minutes. Then add stock or broth and simmer for about 15-20 minutes. At this point, check seasoning. Transfer about 3/4 of the veges to a blender and puree until smooth, add back to pot . Add heavy cream and heat through. Serve and garnish with parsley and cheese if desired.
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