Shiitake Mushroom Soup (Creamy & Comforting)

A luxuriously rich and earthy soup featuring tender shiitake mushrooms in a velvety broth – ready in under an hour!

KEY INFO

– Prep Time: 20 minutes
– Cook Time: 25 minutes
– Total Time: 45 minutes
– Servings: 4-6
– Difficulty: Medium
– Diet: Vegetarian (Vegan option available)

EQUIPMENT NEEDED

– Large soup pot or Dutch oven
– Sharp chef’s knife
– Cutting board
– Blender or food processor (optional)
– Wooden spoon
– Measuring cups/spoons

INGREDIENTS

For the Base

– 10 oz (300g) fresh shiitake mushrooms, sliced
– 2 medium onions, diced
– 3 cloves garlic, minced
– 4 tablespoons (60g) butter or olive oil
– 4 cups (1L) vegetable stock
– 1½ cups (360ml) half-and-half (or coconut cream for vegan option)

Seasonings

– 2 teaspoons fresh thyme
– 1 teaspoon sea salt
– ½ teaspoon black pepper
– Pinch of nutmeg
– 1 tablespoon soy sauce (optional)

METHOD

1. Clean mushrooms with a damp cloth and slice, discarding tough stems.

2. Heat butter in pot over medium heat. Add onions and cook until translucent (5-7 minutes).

3. Add garlic and mushrooms. Cook until mushrooms release moisture and begin to brown (8-10 minutes).

4. Pour in stock, bring to boil, then reduce to simmer for 15 minutes.

5. Add half-and-half, thyme, salt, pepper, and nutmeg. Simmer 5 more minutes.

6. Optional: Blend half the soup for a creamier texture.

CRUCIAL TIPS

– Don’t wash mushrooms under water – they’ll get soggy
– Scrape golden bits from pot bottom while cooking – that’s flavor!
– Add cream slowly to prevent curdling
– Taste and adjust seasoning before serving

STORAGE & VARIATIONS

Storage

– Refrigerate up to 3 days
– Freeze up to 3 months (without cream)
– Reheat gently, stirring often

Variations

– Asian-Style: Add ginger, miso paste, and finish with sesame oil
– Vegan: Use coconut cream and mushroom stock
– Spicy: Add red pepper flakes or black pepper to taste

Common Mistakes

– Overcooking mushrooms (they’ll get rubbery)
– Adding cream too quickly (it may curdle)
– Not seasoning enough (mushrooms need salt!)

This recipe delivers restaurant-quality results with minimal fuss. The key is treating those beautiful shiitakes with respect – they’re the star of the show!