I learned this dietetic recipe from Neta Livneh.
Makes 4-5 servings.
100 gr. dried shiitake mushrooms 1 Tbsp. olive oil
1 large onion, chopped finely
1 large carrot, chopped
800 gr. champagne mushrooms, chopped
5 cloves of garlic, chopped
2 Tbsp. soy sauce
2 Tbsp. dried thyme
2 Tbsp. corn flour or potato starch 500 ml. water
1 can (400 ml.) coconut milk
1 tsp. salt
½ tsp. pepper
Soak the dried mushrooms in a cup of hot water for 10 minutes. Drain mushrooms, keeping the water for later.
Heat the oil in a large pan and sauté the onion for three minutes or until it softens slightly.
Add the carrots and champagne mushrooms and sauté for four to five minutes. Add the garlic, soy and thyme. Cook for another five minutes.
In a separate bowl, pour in half of the water and the corn flour or potato starch. Mix together and then pour into the pot while stirring constantly. Add the rest of the water, plus the leftover water from the mushrooms that you put aside. Mix and bring to a boil. Continue stirring until soup thickens. Add the coconut milk, salt and pepper and continue cooking another five minutes. Taste and adjust seasoning.
Serve with garlic bread made with olive oil, garlic powder and salt. Grill bread for a few minutes and then serve with hot soup.
Level of difficulty: Easy. Time: 30 minutes. Status: Pareve.