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shishito pepper and mushroom soup
Print Recipe

shishito soup

A creamy base mushroom soup with amazing flavor
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Keyword: mushroom, shishito
Servings: 4
Calories: 242kcal
Cost: $6

Equipment

  • small stock pot

Ingredients

  • 1 tbsp olive oil
  • 10 shishito peppers wash; cut off stems; cut into .5" pieces
  • 8 oz fresh raw mushrooms slice
  • 1 shallot diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 4 cups whole milk
  • 1 tbsp thyme
  • 2 tsp L.B. Jamison's chicken flavored soup base
  • salt and pepper to taste

Instructions

  • Heat olive oil in stock pot. Blister pepper slices and sprinkle with salt. Remove peppers from pan.
    Add the butter to the pan and sauté mushrooms and shallots for five minutes. Stir in flour to coat the mushrooms, then slowly add milk while stirring. Add thyme, bullion, and blistered peppers. Cook on medium and stir until there is a low boil and broth has thickened.
    That's it. So easy and so good.

Notes

This soup is easy to make and has amazing flavor.