Shiitake Mushroom Soup
A creamy pureed soup built on shiitake mushrooms. Attributed to Japan for its shiitake base, though it is prepared here in a Western health-food style. Prep 3 minutes, cook 10-15 minutes; serving size 3 cups.
⏱️ Prep: 3 min
Ingredients
| 3 tablespoons | 45 ml | Coconut oil |
| 1 tablespoon | 15 ml | Grass-fed butter |
| 1/2 cup | 120 ml | Red onion, diced |
| 1/2 cup | 120 ml | Carrots, diced |
| 6 to 8 | Garlic cloves, diced | |
| 10 ounces | 285 g | Fresh shiitake mushrooms, sliced |
| 16 ounces | 455 g | Turkey drippings, or chicken/turkey broth |
| to taste | Himalayan salt | |
| — | Pepper, to garnish | |
| — | Parsley, to garnish |
Instructions
- Heat the coconut oil and butter in a medium stockpot over medium to high heat.
- Add the red onion, carrots and garlic.
- Sauté until the onions become translucent and the carrots soften.
- Add the shiitakes and continue to sauté until the mushrooms release their juices and the mixture becomes watery.
- Add the broth and bring to a low simmer for 10 to 15 minutes.
- Once simmered, use an immersion or stand blender to puree the soup until no lumps remain. Add salt to taste.
- Serve piping hot with pepper and parsley to garnish. Tips: Season with mineral-rich Himalayan salt (use less, since it is saltier). Boil carrots whole with skins on to retain nutrients, then chop. Crush garlic and wait 5-10 minutes before cooking. Rinse and pat mushrooms dry right before cooking to avoid excess water absorption. Grass-fed ghee or clarified butter can replace the butter.