Ingredients
Scale
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
Instructions
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.
- Prep Time: 15
- Cook Time: 30