Veggie and Shiitake Mushroom Soup

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


  • 10 large, dried Shiitake Mushrooms
  • 1 medium, peeled carrot
  • 1/2 peeled onion
  • 1 large, peeled potato
  • 250 ml light cream
  • 475 ml (2 cups) water
  • 2 stalks fresh thyme
  • Salt to taste


  1. 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.
  2. 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.
  3. Turn off the stove, and transfer the vegetables and thyme leaves into a blender.
  4. Blend on high speed until the vegetables turn into a paste consistency.
  5. Transfer the paste back into the sauce pot. Turn the heat to low-medium and add the rest of the mushrooms.
  6. Slowly begin adding the light cream while constantly stirring.
  7. Add 2 teaspoons of salt or to taste and stir.
  8. Garnish with small stalks of thyme and serve!

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