Shiitake Mushroom Soup

This nourishing dish really delivers in terms of protecting and supporting the immune system, because of the healing qualities of the bone broth and shiitake mushrooms.

The Carte Blanche Cow Barn

Recipe by Miranda Ball
Serves - 2
Prep. Time - 15 min
Cooking Time - 30 min (4-6 hrs for broth)


For the bone broth:

  • the carcass of one cooked chicken
  • 1  large onion
  • 2 carrots
  • 2 bay leaves
  • 1 stick celery
  • 5 black peppercorns
  • enough water to cover

For the soup:

  • 500g shiitake mushrooms, chopped
  • 1  large onion, chopped
  • 2 pints bone broth (see above) or veg stock
  • extra virgin olive oil for frying
  • yoghurt for swirling (bio-live if possible)
  • a sprig of tarragon, optional


For the bone broth:

  • Chop the vegetables and break the carcass down into smaller pieces to fit nicely into a lidded pan.
  • Put all the ingredients into the pan, cover with water and leave to simmer for at least 6 hours, topping up with water if necessary.
  • When done, strain through a sieve.  Store in the fridge for up to 5 days or freeze in Tupperware containers.

For the soup:

  • Sweat the onion slowly in a little olive oil until soft and then add the shitake mushrooms.
  • Continue to cook for 5 minutes or until the mushrooms are cooked through.
  • Add the stock and allow to simmer for 20 minutes.
  • Add the chopped tarragon if using. Allow to cool slightly and then liquidise until smooth.
  • Heat and serve, decorated with a swirl of yoghurt.

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