What’s so sneaky about this shiitake soup? Well… for starters, it tastes oh-so-creamy, yet there’s nary a hint of fat-loaded cream lurking in this soup! That’s not to mention the totally undetectable zucchini this soup sneaks in for a bonus veggie boost either! Try this filling veggie-loaded soup the next time your tummy is a-rumblin’!
Sneaky Shiitake Soup Serves 4 1 lb shiitake mushroom caps, chopped (remove stems!) 1 zucchini, chopped 1 small red onion, chopped 2 garlic cloves, diced 1 tablespoon dried thyme 2 bay leaves 3 cups chicken stock 1 cup light coconut milk sea salt to taste fresh pepper to taste
In a lightly oiled pot over medium heat, saute the onion and garlic until softened (roughly 3-5 minutes). Add in the chopped mushrooms, dried thyme, and bay leaves. Saute for another 3-5 minutes. Next, add in the zucchini, and allow the veggies to release their juices (about 10-15 minutes). Add in the chicken stock, and bring the soup to a boil. Reduce heat, then simmer while covered for 5 minutes. Remove the bay leaves, and add in the light coconut milk. Simmer while covered for another 5 minutes. Puree the soup (using an immersion blender or pour into a standing blender). Serve!