Cream of Shiitake Mushroom Soup
Ingredients
- 10-12 dried Organic Shiitake Mushrooms (you can use 1 cup sliced fresh Shiitakes instead)
- 1 cup @go_raw Sprouted Sunflower Seeds
- 1/2 cup Onion finely diced
- 3 cloves of Garlic minced
- 2 Green Onions sliced
- 2 tsp of Toasted Sesame Oil
- 1 tsp of @betterthanbouillon Veggie Bouillon Base
- 1 Tbsp of @coldmountainmiso Miso Paste
- 1 tsp Rice Vinegar
- 1 Tbsp Light Tamari or Soy Sauce
- 1 1/2 Tbsp Mushroom Powder (ground dried Shiitakes)
- 1 tsp of Umami Seasoning
- 2-3 cups of Water
Preparation
If using dried mushrooms, soak them in hot water for 30-45 minutes or until soft. Cut away the hard stem and slice. Reserve the soaking liquid and set aside. If using fresh mushrooms, slice and sauté them until tender before adding them to the soup in step 5.
Soak the sunflower seeds in hot water for 30 minutes. Drain and set aside.
On medium-low heat, sauté the onions in toasted sesame oil until translucent. Add the garlic and continue to cook until fragrant.
Blend together the sautéed onion, garlic, soaked sunflower seeds, veggie base, miso paste, tamari, umami seasoning, mushroom powder, 4-5 shiitake mushroom slices and 1 cup of water until completely smooth and creamy.
Add the blended mixture to a pot on medium-low heat. Add the white parts of the green onions, the sliced mushrooms and 1 cup of water. Bring the soup to a simmer. Add another 1/2 to 1 cup of water if the soup becomes too thick.
Garnish with the remaining green onions and serve.
