Recipe courtesy of Chef Jay Pierce
as seen on episode “Plum Granny Farm”, season 3
Makes 3 Quarts
- 2 cups shiitake mushrooms, julienne cut
- ¼ cup butter
- 1 gallon chicken stock
- 1 pound rind of Parmesan cheese
- ½ pound garlic husk (see for roasted garlic below)
- 1 cup heavy whipping cream
- 1 teaspoon white pepper
- ½ cup roasted garlic bulbs (see recipe below)
- ¼ cup dry cooking sherry
- ¼ cup corn starch
In a sauté pan, sweat down shiitake mushrooms in butter, and then set aside. In a saucepot, combine chicken stock, Parmesan rind and garlic husk and simmer for 30 minutes. Strain, pressing on solids to get all the juices. Discard solids. Return liquid to a clean pot and add sautéed shiitake mushrooms, cream, pepper and roasted garlic. Bring to a simmer and puree with an immersion blender. Combine sherry and corn starch. Whisk the cornstarch slurry into the soup. Simmer for 5 minutes. Strain and then serve.
Roasted Garlic Bulbs – Makes 2 cups roasted garlic and 1/2 pound husk
- 3 pounds fresh garlic bulbs
- ¼ cup extra virgin olive oil
- 1 tablespoon kosher salt
Using a serrated knife, cup off top of garlic bulbs, leaving root end intact. Cut should be deep enough to expose every clove of garlic. Evenly spread olive oil on a parchment lined sheet tray, then sprinkle tray with kosher salt. Place all bulbs, cut side down, onto oiled tray and roast at 350 degrees until tender (about 15 minutes). Remove from oven and allow to cool for about 10 minutes.
When cool to the touch, squeeze garlic from the husks into a bowl.
Save the husk as well.