How to cook
Mushroom Soup with Shiitake - a light and healthy idea for lunch or dinner.
Chop the onion very finely and cut the stalks of celery into small cubes along with the leaves. Put them to fry in olive oil with a little salt and after a minute or two add the carrots, which are also cut into cubes, but a little bigger.
After the vegetables have softened and the carrots have aquired their beautiful color, add the butter and when it melts, pour two full spoons of flour and stir for about a minute.
Add the cleaned and roughly chopped shiitake mushrooms, mix and pour about 1 liter of warm water or broth (vegetable or mushroom) and stir to dissolve the flour well. Season with black pepper, more salt and lemongrass powder. Boil for about 25 minutes, by adding more water or broth when the level in the pot decreases.
Finally, add the cream and sprinkle generously with chopped parsley. Cook the soup for another 5-10 minutes and remove it from the heat.
To add extra flavor to the mushroom soup, press a clove of garlic and finely chop more parsley. Mix with the squeezed juice of 1 lemon and a little salt.
Serve the shiitake soup hot with two spoonfuls of the prepared dressing or vinaigrette, or serve it separately for everyone to enjoy as much of it as they like.