Yield: 4 portions
For the Soup
One quarter pound butter (1/4 lbs.)
1 cup small diced onions or shallots
2 cups shredded or diced Hamakua Mushrooms (Ali’i, Shimeji, Oyster)
One half cup flour (1/2 cup)
8 cups chicken broth or stock
One half cup heavy cream optional (1/2 cup)
Salt and pepper, to taste
For the Croutons:
1 cup medium diced Ali’i mushrooms
3 cups salad oil
Heat a medium sized pan and melt butter
Add in the onions and mushrooms and lightly sweat
Add in the flour and stir well until all the flour is incorporated with the butter, onions, and mushrooms
Deglaze with the stock and simmer for 10 minutes stirring occasionally to prevent the flour from scorching on the bottom of the pan.
In a separate pan, heat the salad oil on high heat
When the oil is hot, add in the Ali’i mushrooms and fry until golden brown.
Remove from the oil and place on paper towels to drain the oil
Finish the soup by adding in the heavy cream (optional) and season with salt and pepper.
Serve with Ali’i mushroom croutons or pour over chicken and bake as mushroom chicken