Creamy Mushroom Soup

Soak the dried shiitake mushrooms in cold water for two hours until they are rehydrated. *The rehydrated dried mushrooms weigh about 100 grams.

First, prepare the roux. Melt butter in a non-stick pan over medium-low heat.

Add in the flour and stir until it forms a paste.

Next, start making the soup. Melt butter in a soup pot over medium-low heat.

Add chopped onions and sauté over medium-low heat until the onions are translucent.

Add in the chopped mushrooms and sauté over medium-high heat until they soften and release their juices.

Pour in drinking water and fresh chicken broth, and season with white pepper. Bring to a boil, then cover and simmer on medium-low heat for 20 minutes.

While the mushroom soup is cooking, prepare the bacon for garnish. Heat a frying pan without oil, and add the bacon.

Fry over medium-high heat until both sides are golden brown.

Cut the fried bacon into small pieces and set aside.

Use an immersion blender to puree the cooked mushroom soup until smooth.

Bring the soup back to a simmer and add the roux gradually to adjust the thickness of the soup.

Once the roux is fully incorporated, add in heavy cream and mix well. Bring to a boil over medium-low heat.

Serve the mushroom soup in bowls, drizzle with heavy cream, top with bacon, and sprinkle with chopped parsley for garnish.