This soup is so savory and satisfying that you will not miss the meat.
Recipe for Shiitake Veloute:
510 grams shiitake caps
226 grams button mushroom
283.5 grams thinly sliced white onion
10 grams szechuan peppercorn
113 grams white soy
113 grams dark soy
55 grams rice wine vinegar
10 sprigs rosemary
8 quarts water
5 grams xantham gum
50 grams ultra tex 3 (Tapioca starch)
1135 grams mushroom stems
1 ounce grape seed oil
5 sheets dried kombu seaweed
Cover mushroom stems with water add soy sauce and kombu. Simmer for 30 minuets on medium heat. Strain through cheese cloth and a fine conical sieve.
Sweat sliced onions on low heat with grape seed oil and szechuan peppercorns for 15 minuets stirring so that no caramelization occurs. Add mushrooms and cook on medium heat for 10 minuets. Then add mushroom broth and cook for an additional 15 minuets.
Using a Vita-prep or other high-speed blender puree the mixture, shearing in a little xanthan and ultra tex 3 at a time until the mixture is pureed smoothly.
Chop rosemary and put in the bottom of a fine conical sieve. Pass the soup through the rosemary.
I garnished the soup with fermented black bean puree, smoked oyster mushroom, candied horseradish, green onion and shaved radish. The soup was poured table side.