Spicy and creamy Shimeji mushroom soup

Ingredients for 2 servings:

• 150 g Shimeji mushrooms, brown-capped
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 tbsp, heaped celery leaves
• 2 tbsp extra virgin olive oil
• 8 g chicken stock powder
• 50 g orange juice
• 100 g coconut water
• 120 g sour cream
• 1 tsp tapioca flour
• 2 tbsp mushroom powder (shiitake)
• 1 tbsp Marsala
• 2 pinches of black pepper
• 2 pinches of nutmeg, freshly grated
• n. B. Salt
• 1 tbsp celery leaves
• 2 pinches of paprika powder

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A festive mushroom soup for all seasons. Recipe from Hong Kong, China.

Clean the mushrooms and roughly chop the long stems, leaving the caps on. Finely dice the shallots and garlic. Wash the fresh celery leaves and chop them not too finely. Sauté the shallots and garlic in olive oil until translucent, then add the mushrooms and cook for 5 minutes, stirring occasionally. Mix the orange juice with the coconut water and sour cream until smooth. Deglaze the mushrooms with the cream mixture. Reduce the heat so that the cream simmers. Add the celery leaves and chicken stock and stir in. Dissolve the tapioca flour and mushroom flour in the Marsala wine. Stir in the mixture to the soup. Add the spices and season with salt. Turn off the heat and let the soup rest with the lid on for 5 minutes. Toast the baguette in the toaster. Divide the finished mushroom soup among serving plates, garnish, and serve with white bread (baguette).