Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 1 tbsp / 6g)
  • 8 oz shiitake mushrooms, stemmed and sliced (225g)
  • 4 cups vegetable broth (950ml)
  • 1 cup water (240ml)
  • 2 tbsp soy sauce (30ml)
  • 1 tbsp dry sherry (15ml)
  • 1 tsp dried thyme (5ml)
  • 1/2 tsp black pepper (2.5ml)
  • 1/2 cup heavy cream (120ml) (optional)
  • 2 tbsp fresh parsley, chopped (30ml)
  • 1 tbsp fresh chives, chopped (15ml)
  • Salt to taste
  • Optional: Toasted sesame oil for drizzling

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant (without browning).
  2. Add shiitake mushrooms to the pot and sauté until softened and slightly browned.
  3. Pour in vegetable broth, water, soy sauce, dry sherry, thyme, and black pepper. Bring to a simmer.
  4. Reduce heat and simmer for at least 20 minutes to allow the flavors to meld.
  5. If desired, use an immersion blender to partially or fully blend the soup until smooth.
  6. Stir in heavy cream (if using). Season with salt to taste.
  7. Ladle soup into bowls. Garnish with fresh parsley, chives, and a drizzle of toasted sesame oil (optional).