Shiitake Mushroom and Potato Soup
Recipes > Soups > Shiitake Mushroom and Potato Soup

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Recipe Checklist:
Ingredients
  • 4 Rashers (Slices) of Bacon, (Fine Dice)
  • 1 Large Carrot, (4 Oz.) (Brunoise)
  • 2 Stalks of Celery, (Brunoise)
  • 2 Shallots, (Brunoise)
  • 3 Scallions, (Small Dice)
  • 1 Rutabaga, (4 Oz.) (Brunoise)
  • 1 Lb. Russet Potatoes, (Peeled & Medium Dice)
  • 1 Lb Shiitake Mushrooms (Sliced Thin)
  • 3 Pints Chicken Stock
  • 2 T Fresh Parsley, (Chopped)
  • 1 T Fresh Oregano, (Chopped)
Tools & Equipment
  • Large Sauce Pot
  • Chefs Knife
  • Cutting Board
  • Measuring Spoons
  • Mixing Spoon
Estimated Time
45 Minutes
Yield
Serves 4-6
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Preparation

 Before beginning this Shiitake Mushroom and Potato Soup recipe, it is very important to have all of your Preparation work done first.  Preparation is the 2nd of Smart Kitchen’s 4 Levers of Cooking.™ Having all of the prep done before turning on the heat allows you to focus on the 3rd Lever, Managing the Cooking Processes.

There is a bit of prep involved to make this Shiitake Mushroom and Potato Soup including: a Fine Dice of the Rashers of Bacon, and a Brunoise of the CarrotsCeleryShallots and Rutabaga.  The Scallions will require a Small Dice and the Mushrooms will have to be Peeled and Medium Diced.The fresh Parsley and fresh Oregano must all be Chopped.  Finallythe Shiitake Mushrooms must be thinly Sliced to complete the preparation.

Method  

With your Mise en Place completed and Organized, (Organization is the 1st lever of The 4 Levers of Cooking.™), begin making the Shiitake Mushroom and Potato Soup by cooking the Rashers of Bacon in the large Sauce Pot on the stove top on Medium Heat. Cook them until they begin to Brown and crisp up.

When the Bacon pieces have cooked sufficiently, add in all of the vegetables, except for the Russet Potatoes and the Shiitake Mushrooms, and Sauté them until they have softened. 

Once the vegetables are soft, add in the Medium Diced Russet Potatoes and sliced Shiitake Mushrooms. Sauté the Mushrooms and Potatoes over Low Heat until you can smell their scent which is an Olfactory Clue that they have released their Volatile Oils and that the Sautéing stage is completed. The mushrooms and potatoes should be lightly cooked but not Browned. With the Mushrooms and Potatoes Sautéed, add the Chicken Stock to the pot and Simmer the combined mixture for 10 minutes until the Medium Diced Russet Potatoes are cooked.

After simmering for 10 minutes, add in the fresh Oregano and Parsley. Finish the Shiitake Mushroom and Potato Soup by Seasoning with Salt & Pepper to taste.  Enjoy!

 *We are using the term “cook” advisedly above to avoid the internal debate about the proper term of culinary art that would describe the required cooking technique of placing Bacon in a pan with no added fat and applying Medium Heat.

 Arguably, Sautéing, Pan-Frying, Searing, Frying or Pan-Broiling might apply but none of those terms fits perfectly. Pan-Broiling would be the closest by definition, if we could reconcile ourselves to calling a technique using heat from below (instead of heat applied from above) a “Broil.”

Once the Bacon is "cooked," we can say Sauté here because the cooking of the Bacon will have Rendered its Fat and left it in the pot to use to Sauté the rest of the ingredients.