Asparagus soup with shiitake mushrooms

Ingredients for 4 servings:

• 50 g shiitake mushroom(s), dried
• 500 g asparagus, white
• 200 ml cream
• 1 tbsp butter
• 1 tsp salt
• 1 tsp sugar
• 1 tsp nutmeg, freshly grated
• 1 tbsp white wine vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 50 minutes

Soak the shiitake mushrooms in warm water for 1 hour, then discard the soaking water and boil the mushrooms in fresh water for 15 minutes. Drain the cooked mushrooms in a sieve, then cut into thin strips. Brown the strips in a pan with butter. Peel the asparagus and trim the ends. Set aside the asparagus peels and trimmings for later use. Cut the remaining asparagus into small pieces and cook in salted water. Set half of the cooked asparagus aside with the heads. Simmer the asparagus peels and trimmings in a covered saucepan with a little water over low heat for 30 minutes. Squeeze out the cooked asparagus peels and add half of the cooked asparagus pieces, without the heads, to the asparagus peel water. Fill the pot with water to 800 ml. Purée the asparagus pieces in the asparagus water. Season with butter, salt, sugar, nutmeg, and white wine vinegar. Add the cream, the remaining asparagus pieces, and the shiitake mushrooms. Season again, bring to a boil, and serve.