Shitake Soup
Shitake Soup
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Preparation: 15 min
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Cooking: 30 min
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Portions: 6
Ingredients
- ½ tspn olive oil
- 250g fresh shitake, chopped
- 1 tspn garlic, finely chopped
- 2 shallots, chopped
- 4 cups chicken bouillon
- 1 tspn thai basil (set aside 6 leaves for garnish)
- Salt and pepper
- ½ tspn sesame oil
- 1 cup of frothed milk
(Thai basil, with its faint liquorice taste, can be substituted with regular, fresh basil)
Preparation
Sauté the mushrooms, garlic and shallots with olive oil in a saucepan over medium flame;
Add the bouillon, lower the heat, and let simmer for 20 mn;
Remove from heat and add the basil;
Purée the soup in a food processor; add salt and pepper to taste;
Mix in sesame oil; froth the milk and pour it over the soup; garnish the soup with a couple of basil leaves.
Source : Cuisiner avec les aliments contre le cancer
