This afternoon I’ve conjured a shiitake soup in nearly no time on the table. Yesterday we bought some fresh shiitake mushrooms. We buy these delicious mushrooms actually too rare. The mushrooms are so perfectly suitable for so many dishes, it is also easy to refine sauces with them. At least we buy almost always normal mushrooms
I always wonder why so many restaurants, especially Asian, take flavor enhancers. Is it because the chefs are not able to cook something tasty? Or just because of low-grade ingredients? I haven’t solved this puzzle yet. But one thing is for sure: I don’t eat something like this. And if you think about how delicious home-cooked meals are… You’ll get really strong doubts.
Definitely the shiitake soup with parsley and mixed herbs is delicious! Healthy and honestly
Have fun cooking my recipe and enjoy the delicious soup!
|150 g||shiitake mushrooms|
|½ tsp||black peppercorns|
|1 Tbsp||salad herbs (dried)|
|750 ml||vegetable broth|
- 1Clean shiitake mushrooms and cut into strips, peel and chop garlic, chop parsley coarsely
- 2Heat a pot and melt the coconut oil. Sauté shiitake mushrooms and garlic briefly
- 3Vegetable broth, parsley, peppercorns and salad herbs add. Simmer for ~10 minutes