Ingredients
2-3 Large Cup mushrooms
Shitake mushrooms (dried)
Either 3-5 shallots or 1-2 brown onions depending on size and availability.
1-2 carrots
garlic
ginger
coriander
water
butter/olive oil
Soak shiitakes well to rehydrate and remove sediment. Keep some of the water, making sure to not have any sediment. Chop cup mushrooms into bite-size pieces and fry off until golden brown with your preference of butter or olive oil (olive oil will make the recipe vegan). Can squeeze excess water from shiitakes and also fry off.

Put a litre of cold water in a large pot; add some of the shiitake water also. I shave the carrot with a grater, then put strips in water. Cut up onions and put them in the water. I like to have the garlic and ginger fairly chunky, but you can chop it or grate it and use it to your taste (I use a lot). I use a fairly decent bunch of coriander, but if you don't like coriander, you can use celery (2 or 3 stalks) chop and put in water as well. Add mushrooms to water.

Put on stove on high heat; when on the boil, reduce to a medium heat and cook for an hour. Have lid on, slightly ajar to allow steam to release. You can also play with the recipe and add spices you like - I've put lemongrass in it when I can find it, and I think chilli would work for some heat.

Makes me around 3 serves; can be frozen and cooked from frozen, just add about a cup of water so soup doesn't burn. Reheat on mid-low heat.