Shiitake Mushroom Veloute with Creme Fraiche and Teriyaki

Recipe courtesy of Chef William Bradley, Addison, San Diego

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Yield: 4

Ingredients

3                      cups shiitake mushrooms
1                      cup dried shiitake mushrooms
4                      whole shallots, diced
½                     cup pine nuts
2                      garlic cloves
1                      teaspoon chopped rosemary
4                      tablespoons salted French butter
To taste            Fleur de Sel
1                      cup teriyaki sauce
6                      cups chicken stock
3                      cups heavy cream
1                      cup crème fraîche

Directions

Method for Soup:

1. Combine mushrooms, shallots, pine nuts, garlic, rosemary and butter in a heavy-duty sauce pot.
2. Sauté over low heat for 5 minutes, stirring frequently.
3. Season with fleur de sel to taste. Deglaze mushroom mix with teriyaki sauce.
4. Add chicken stock and let simmer for 5 minutes. Add heavy cream. Bring mixture to a simmer and cook an additional 3 minutes. Remove from stove. Cover with foil and steep for an additional 5 minutes.
5. Place mixture in a blender, add crème fraîche and purée until smooth soup consistency.

Assembly:
Ladle soup into four individual bowls, top with teriyaki sauce and crème fraîche and serve.