Soak dehydrated shiitake pieces in water or chicken broth for 20 minutes.
Sauté and lightly caramelize onion in olive oil in bottom of quart saucepan.
Add shiitakes and liquid (NOTE: Never throw away the liquid from soaking dehydrated shiitakes—it’s “liquid gold”!) Add sweet potatoes and spices.
Bring to a boil and lower heat to gently simmer for about 10 minutes. Add the kale and cook for another 2-3 minutes.
Divide into two soup bowls for hearty healthy servings.
Optional: Top with croutons or grated cheese if desired.
Variations: Add other seasonal veggies. Add chicken, sausage, or ground meat. Add rice or pasta. Add a teaspoon of Shiitake mushroom powder for more nutrition and a thicker soup
