Shiitake Soup

  • Preparation: 15 min
  • Cooking: 30 min
  • Portions: 6


    • ½ tspn olive oil
    • 250g fresh shiitake, 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)


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

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