Sour rye soup with shiitake mushrooms and coconut milk

• 200 ml Coconut milk 5-7% House of Asia
• 30 House of Asia Dried Shiitake Mushrooms
• 2 tablespoons House of Asia Light Soy Sauce
• 2 tsp House of Asia Garlic Pastes or 2-3 finely chopped cloves
• 500 ml vegetable broth
• 250 ml of sour rye soup starter
• 1 carrot, finely diced
• 1 parsley, finely diced
• 1 onion, diced
• 2 eggs
• 2 tablespoons of grated horseradish
• 2 teaspoons of marjoram
• Freshly ground pepper to taste
• 3 tablespoons of oil

1. Hard boil the eggs for 7 minutes.
2. Cover the mushrooms with cold water and cook for 30 minutes. After that time, drain and slice them into strips, and set the cooking water aside.
3. Sauté carrots, parsley, and shiitake mushrooms in oil in a pot. Add onion and garlic and cook for another 2 minutes. Add vegetable broth and sourdough starter, and simmer for 20 minutes. Season to taste with soy sauce, freshly ground pepper, and marjoram, and finally add horseradish mixed with coconut milk. Bring to a boil.
4. Serve the prepared żurek with a previously boiled egg.

TIP: To obtain a stronger mushroom flavor in the soup, you can use the water after cooking the shiitake mushrooms to prepare the broth.