Cooking: 30 min
½ tspn olive oil
250g fresh shitake, chopped
1 tspn garlic, finely chopped
2 shallots, chopped
4 cups chicken bouillon
1 tspn thai basil (set aside 6 leaves for garnish)
Salt and pepper
½ tspn sesame oil
1 cup of frothed milk
(Thai basil, with its faint liquorice taste, can be substituted with regular, fresh basil)
Sauté the mushrooms, garlic and shallots with olive oil in a saucepan over medium flame.
Add the bouillon, lower the heat, and let simmer for 20 minutes.
Remove from heat and add the basil.
Purée the soup in a food processor.
Add salt and pepper to taste.
Mix in sesame oil; froth the milk and pour it over the soup.
Garnish the soup with a couple of basil leaves.
Source : Cuisiner avec les aliments contre le cancer