• 4 tablespoons of butter (60 g.);
  • 1 finely chopped onion;
  • 100 g. of fresh finely chopped Shiitake mushrooms;
  • 50 g of rehydrated finely chopped dry Shiitake mushrooms;
  • 1/8 teaspoon of ground cumin;
  • a pinch of grated nutmeg;
  • 1 bay leaf;
  • 1 tablespoon of flour;
  • 1/4 glass of tequila;
  • 1 l. of chicken broth;
  • 1/2 cup of cream;
  • 2 tablespoons of honey;
  • Salt and pepper;


Melt the butter in a saucepan and stew the onion at a moderate temperature until it is flavored. Add the mushrooms, the cumin, the nutmeg and the bay leaf and season with salt and pepper. Stir for 5 minutes. Add the flour and stir to mix with the other ingredients. Add the tequila and the broth and let boil at a low temperature for 10 minutes. Pour (or use a ladle for safety reasons) the half of the soup into a blender and mix it until a smooth mixture is obtained (see the instructions for safe use). Return the mixed soup in the pot, add the cream and the honey and stir. Bring to boil and season at taste. Divide the soup into four bowls (remove the bay leaf) and add the mushroom decoration to each cup individually. Sprinkle with garlic oil (or truffle oil or extra virgin olive oil), sprinkle with black pepper and serve with a piece of toasted bread.