Since shiitake mushrooms contain a plethora of health benefits, I love to eat this soup in the cold winter months when everyone is running around coughing and sneezing. Shiitakes (among other Asian mushroom varieties) help support and keep the immune system strong; have antiviral and anticancer effects and are rich in B vitamins, selenium, copper, zinc and manganese. They are also a good source of iron, fiber and vitamin D. In fact, if shiitakes are placed outside in a sunny location with the gills facing up they will absorb high levels of vitamin D from the sun!
This is a very quick and delicious soup. If you haven't tried shiitake mushrooms they have a very earthy and smoky kind of flavor. Definitely worth a try. If you can afford the fresh variety use them (try to buy organic)! If not, look for them in the freezer section as they will be much less expensive.
Step 1: Shiitake Mushroom Soup Recipe
Shiitake Mushroom Soup Recipe
3 tablespoons olive oil
1 tablespoon butter
1/2 cup red onion, diced
1/2 cup carrots, diced
6-8 cloves garlic, diced
10 ounces frozen or fresh shiitake mushrooms, sliced
16 ounces beef, chicken or vegetable stock
salt and pepper to taste
Optional garnish: heavy cream, pepitas, fresh crushed chili flakes, parsley
Heat olive oil and butter in a medium stock pot over medium-high heat. Add onions, carrots and garlic. Saute until onions become translucent and the carrots soften.
Add shiitakes and continue to saute until mushrooms release their juices and the mixture becomes watery. Add stock and bring to a low simmer for 10-15 minutes.
Step 2: Blend Soup
Once the soup has simmered it's time to blend it. Using an immersion blender or stand blender puree the soup until no lumps remain.
Serve piping hot with desired garnishes!
Feel the immune boosting properties and enjoy!