Shiitake Mushroom Soup Recipe
User Reviews
5
Shiitake Mushroom Soup Recipe
Description
The Shiitake Mushroom Soup Recipe starts by sautéing chopped onions and thyme in butter until translucent. Then sliced shiitake mushrooms are added and cooked until softened, with garlic added briefly. Vegetable stock, water, nutmeg, salt, and black pepper are added, and the soup simmers for 15 minutes to develop flavor. After simmering, the soup is carefully pureed until smooth and optionally returned to the stove to stir in half and half for creaminess and lemon juice for acidity.
This method yields a velvety soup with deep earthiness from shiitake mushrooms and a subtle herbal undertone. The use of vegetable stock keeps the flavors light, while nutmeg adds warmth. Pureeing transforms the mushrooms into a silky texture, making this soup smooth and comforting.
The soup can be garnished with extra thyme or chopped fresh parsley for color and aroma. It stores well in the refrigerator for several days and reheats gently, either in a saucepan with a bit of water added if too thick, or in short bursts in the microwave. Omitting half and half when freezing is recommended, adding it after thawing to preserve texture.
For those new to cleaning mushrooms, following a step-by-step cleaning guide ensures the soup’s flavor remains pure and free of grit, making this an accessible and delicious mushroom soup option.
Ingredients
- 3 tablespoons unsalted butter or olive oil
- 1 onion chopped ~ ¾ cup, small
- 1 teaspoon thyme chopped plus more as garnish- optional, or handful parsley, fresh
- 1 lb. shiitake mushrooms cleaned and sliced*
- 2 cloves garlic minced
- 2 cups vegetable stock
- 1 ½ cups water
- Pinch nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ½ cup half and half optional
- 1 tablespoon lemon juice more to taste
Instructions
- Saute the onions: Heat butter in a large pan (such as a Dutch oven) over medium-high heat. Add onion and thyme and cook for 6-7 minutes until translucent.
- Cook the mushrooms: Add in the mushrooms and cook, stirring frequently, for 5 minutes or until they release some of their juices and are softened. If preferred, reserve a few pieces of sliced mushrooms to use as garnish. Add garlic and cook for 30 more seconds.
- Add the liquids and seasonings: Pour in the vegetable broth and water. Stir in the nutmeg, salt, and pepper.
- Simmer: Put the lid on, bring to a boil, turn the heat down to medium-low, and simmer for 15 minutes. Be sure to keep an eye on it and give it a stir halfway through the cooking process.
- Puree: Off the heat, carefully puree the soup using an immersion blender until smooth. Alternatively, you can puree it in a food processor or blender. Just be very careful as the soup is very hot.
- Add final ingredients: Return it to the stove and turn the heat to medium. If using, stir in half and half. Bring it to one last boil. Finish it off with lemon juice.
- Serve: Ladle soup into bowls. Garnish with fresh thyme and croutons if you wish. Serve while still hot.
Notes
- Clean shiitake mushrooms properly before cooking using a reliable cleaning method.
- Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
- Reheat soup in short microwave bursts, stirring in between, or on the stove with added water if too thick.
- Freeze soup in an airtight container for up to 2 months; omit half and half before freezing and add it after thawing.
- Thaw frozen soup overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 796mg | 33% |
| Potassium | 442mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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