- 100 g dried mushrooms (shiitake or porcine are best)
- 500 g fresh assorted mushrooms
- 150 g red onion
- 30 g garlic
- 50 g parsley
- 1 sprig thyme
- 1 tsp mixed herbs
- 1 litre bone broth or water
- 1 tsp dried reishi mushrooms powder (optional)
Rehydrate the dried mushrooms in filtered water.
Chop the assortment of mushrooms – roughly for a more textured soup.
Peel and chop red onion and crush the garlic. Chop the parsley.
Add a little bit of water to a large pan on a medium heat and add in the onions, garlic and fresh and dried herbs.
Stir for about two minutes and then add the fresh mushrooms. Add more water or broth to help sweat the mushrooms and onions down.
Stir for a couple more minutes and then add the rehydrated mushrooms along with the liquid they have been soaking in. Stir well.
Add the remaining broth or water, add salt and pepper to taste, and bring to the boil.
Place a lid on the pan and reduce the heat to simmer for about 15 minutes.
Once the soup is cooked, you can serve it as is, or blitz it in a food processor for a smooth creamy texture.