Porcini and Shitake Soup
1 serving
30 minutes
White mushroom and shiitake soup is an exquisite dish of Chinese cuisine that combines delicate forest and Eastern flavors. White mushrooms give the soup a rich aroma, while shiitake adds sophistication and a hint of sweetness. Its texture is rich: the softness of potatoes, the slight crunch of pine nuts, and the freshness of greens create harmony in every spoonful. The origins of this recipe trace back to ancient Chinese traditions when mushroom broths were used to strengthen health and maintain energy balance. This soup is not only nutritious but also has a warming effect, making it perfect for cozy evenings. Served with aromatic sour cream and crispy bread chips, it gives a modern touch. It is good as a standalone dish or paired with light snacks.
1
Wash the white mushrooms, chop them, and place them in a hot pan.
- White mushrooms: 14 g
2
Add tomato, green onion, basil, and pine nuts there as well.
- Tomatoes: 5 g
- Green onions: 1 g
- Basil: 1 g
- Pine nuts: 3 g
3
Sauté onion and carrot.
- Onion: 20 g
- Carrot: 20 g
4
Add sautéed vegetables and boiled potatoes to the mushroom broth and season to taste.
- Potato: 40 g
- Mushroom broth: 220 ml
5
Before serving the ready soup, add fresh shiitake mushrooms and dill.
- Shiitake mushrooms: 10 g
6
Serve with sour cream (in a sauce boat) and bread chips with fried white mushrooms.
- Sour cream: 40 g
- Chips: 1 piece
- White mushrooms: 14 g