Shiitake Soup

Shitake Soup

Shitake Soup
Preparation: 15 min
Cooking: 30 min
Portions: 6

    ½ tspn olive oil
    250g fresh shitake, chopped
    1 tspn garlic, finely chopped
    2 shallots, chopped
    4 cups chicken bouillon
    1 tspn thai basil (set aside 6 leaves for garnish)
    Salt and pepper
    ½ tspn sesame oil
    1 cup of frothed milk
    (Thai basil, with its faint liquorice taste, can be substituted with regular, fresh basil)

    Sauté the mushrooms, garlic and shallots with olive oil in a saucepan over medium flame.
    Add the bouillon, lower the heat, and let simmer for 20 minutes.
    Remove from heat and add the basil.
    Purée the soup in a food processor.
    Add salt and pepper to taste.
    Mix in sesame oil; froth the milk and pour it over the soup.
    Garnish the soup with a couple of basil leaves.

    Source : Cuisiner avec les aliments contre le cancer