Shiitake mushroom soup 🍄

In a glass of warm water put the dried tomato to hydrate. Meanwhile we cut the onion, the leek and the garlic in very fine julienne.

Put in a saucepan some EVOO and the cayenne to heat over medium heat. Add the onion, leek and garlic and fry a little. I added a pinch of smoked salt and covered it.

Cut the dried tomato to taste (I cut it into julienne strips) and add to the pan. Reserve the water.

Wash and cut the mushrooms into medium pieces, add to the pan. Sauté a little, always over medium heat, and add the water where we have hydrated the tomato and the soy sauce. Cover for a couple of minutes.

Add the parsley, coriander, ginger and chickpea flour and add the vegetable broth little by little, stirring constantly.

Once all the broth has been added, bring to a boil. And then lower to low heat for 5 minutes covered. Correct salt if necessary.

It can be eaten as is, with a poached egg, noodles, rice.... Warm, of course.