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Cremini-Shiitake Mushroom Soup

Created by LLKenzie on November 17, 2014

2 tablespoons butter
2 tablespoons olive oil
1 medium (8 ounce) yellow onion (chopped)
3.5 ounces shiitake mushrooms
16 ounces cremini mushrooms, sliced (baby bella mushrooms, buy them already sliced)
6 cups low-sodium chicken broth (divided, for kosher dietery laws, use vegetable broth)
1 teaspoon salt (to taste)

Step 1: De-stem the shiitake mushrooms. Discard stems and slice the caps.
Step 2: Put a large saucepan over medium heat. Add the butter and olive oil. Add the onion, shiitake slices and the cremini mushrooms into the saucepan. Increase heat to high. Stir occasionally until wilted and browned in places. Mix in minced garlic for 1 minute. Remove from heat. (this could be done way in advance).
Step 3: Meanwhile, pour only 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt, pepper and cayenne. Cover and bring to a boil. Once boiled, remove from heat.
Step 4: Measure the flour and remaining 1 cup of broth in a small bowl and whisk until blended with no lump at all, then add into the mushroom mixture, mixing well.
Step 5: To the broth, stir in the evaporated milk and then the mushroom/flour mixture. Return to heat just until it reaches a low simmer. Remove from heat. Stir in the Worcestershire sauce.
Step 6: Pulse with an immersion blender until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.
If you don't have an immersion blender, transfer about 3/4 of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir