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The Bermudian

If you haven’t tried Bermy Fresh shitake mushrooms you are in for a serious treat. Locally produced and available in most major grocers and markets including Wadson's Farm and the Saturday Farmer's Market at Botanical Gardens. Picked and delivered within the day, their flavour is outstanding and so pronounced.

This mushroom soup is light, perfect for an appetizer or a light dinner. Without added milk or cream, this is a plant-based soup – with the option of goat cheese. This soup is perfect for the cooler months and can be made and kept in the fridge for up to 3 days.



2 boxes of Bermy Fresh shiitake mushrooms, de stemmed and chopped
2 shallots, chopped finely
2 Tbsps. Soy sauce or organic tamari (GF version of soy sauce!)
2 Tsp. Dried thyme
2 tablespoons organic butter, ghee or olive oil
4 garlic cloves, minced
2 Bay leaves
4 cups of vegetable broth
2 Tablespoons of flour, dissolved into 1 cup of warm water (use GF flour if need be, such as brown rice flour)
3 Tbsps. Tucker’s Farm goats cheese, optional but delicious

(If you are vegan or dairy free, opt for the olive oil and miss the goat’s cheese. You can add ½ C. of rinsed white beans to the pot with the water flour (5.). These will create a creamy consistency - delicious! )



1.    In a large saucepan, add the oil and let melt on medium heat.
2.    Toss in shallots and allow to brown, 3 – 4 minutes.
3.    Add mushrooms, thyme and tamari, stir to coat with oil and then leave to cook for about 10 minutes. They should be spaced out so not to steam each other. You want them to slightly brown and crisp on one side for deep flavours.
4.    Once you see a dark under side of mushrooms and they seem to have lost most of their water content, add the broth and bay leaves. Bring to a boil and reduce to a simmer – about 8 minutes.
5.    Add the flour water slowly and let simmer for another 5 minutes.
6.    At this point, you can turn off the burner. Remove the bay leaves.
7.    Add to a blender and blend until smooth. Remember that hot water in a blender can be dangerous so make sure you start on a low setting and work up and ensure that air can escape – either inch off the lid or open the whole in the top of the blender.
8.    Optional add in of Goats Cheese here – blend.
9.    Serve hot!

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If you have recipes you’d like to share, questions regarding local produce or recipe requests from local chefs, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it. with the subject: The Bermudian Cooks.


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