Veggie and Shiitake Mushroom Soup
Prep Time: 8 hours to soak Shiitake mushrooms; 15 minutes to prep
Cooking Time: 30 minutes
Yields: 4 servings

INGREDIENTS
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Directions
- Soak the dry Shiitake mushrooms in 2 cups of water the night before (around 6-8 hours). Discard liquid and remove stems of the mushrooms and dice into small pieces. Dice carrot, onion, and potato into small pieces.
- Bring water to a boil in a sauce pot, and add all the vegetables and half of the Shiitake mushrooms. Boil for around 10 minutes on high heat, then simmer for another 10 minutes.
- Turn off the stove, and transfer the vegetables and thyme leaves into a blender.
- Blend on high speed until the vegetables turn into a paste consistency.
- Transfer the paste back into the sauce pot. Turn the heat to low-medium and add the rest of the mushrooms.
- Slowly begin adding the light cream while constantly stirring.
- Add 2 teaspoons of salt or to taste and stir.
- Garnish with small stalks of thyme and serve!