- 2 teaspoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
- 8 to 10 dried shiitake mushrooms
- 1 to 2 tablespoons reduced-sodium soy sauce, to taste
- Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
- Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
- Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps the another use, or slice them and return to the broth.