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 fresh or frozen shiitake mushrooms, sliced

16 ounces beef or chicken bone broth

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 bone broth and bring to a low simmer for 10-15 minutes.