These earthy shiitake’s are the stars here, and we love their richness with a crusty sourdough bread. It is so very simple to prepare and it was the perfect sunny March afternoon lunch for us. We think it will be for you too.


  • 1 small white onion diced
  • 2 large cloves of garlic finely chopped
  • 1 box of organic chicken stock.
  • Equal parts water
  • 1 parmesan rind
  • 2 cans of white beans drained and rinsed
  • 5 to 7 Shiitake mushrooms sliced very thinly
  • Salt + pepper to taste
  • mint
  • parsley
  • basil
  • meyer lemon

Sauté the garlic + onion in a stock pot with olive oil over a medium heat until the onion is translucent and fragrant. and the beans and sauté for a few minutes adding salt + pepper to taste. Add the broth, water + rind and raise heat slightly, allowing the soup to simmer for 20 minutes. For the last five minutes add the sliced shiitakes. Once you remove the soup from the heat, remove the rind before serving. To make the oil combine equal parts mint, parsley + basil in a food processor while drizzling in olive oil + a teaspoon of fresh meyer lemon juice. Chop until oil is thin enough to drizzle, but thick with herb bits. Drizzle oil over soup just before serving. Enjoy!