Ingredients
As the name suggests, the main ingredient of this soup is fresh mushrooms but other than that all you need is a handful of basic pantry ingredients:
Fresh shiitake mushrooms Butter: I used unsalted butter, but salted butter would also work. Chopped onion Garlic cloves Cooking liquid: Water and vegetable broth or veggie scrap stock Spices and seasonings: Salt, pepper, nutmeg Heavy cream or half and half – optional Freshly squeezed lemon Juice Fresh herbs: Fresh thyme or parsley
How to Make a Shiitake Mushroom Soup Recipe?
Making this recipe for shiitake mushroom soup is easier than you think, and it comes together in less than 30 minutes. Here are the steps to making it:
Type of oil: This recipe calls for you to saute the onion in butter. You can also use olive oil. Using a plant-based oil will also help if you want your shiitake mushroom soup to be vegan. Mushrooms: Fresh shiitake mushrooms are used in this recipe for their bold flavor, but you can use many varieties of mushrooms for this recipe. Baby Bella, Cremini mushrooms, and white mushrooms would all be delicious. You can even make a portobello mushroom soup with this recipe. While the recipe below uses sauteed shiitakes as the base of the soup, Roasted Shiitake Mushrooms would also be delicious. The slightly softened and caramelized shiitakes would work perfectly, delivering an even more flavorful shiitake mushroom broth which then yields a more flavorful soup. Liquid: This recipe calls for vegetable broth, but you could also use a Homemade Chicken Stock or store-bought chicken broth. Cream: This light and fresh mushroom shiitake soup call for half and half, and it uses a small amount as a drizzle at the end just for flavoring. It is totally optional, and the soup would still be delicious (and creamy without the use of the cream.) However, if you prefer more of a traditional cream of mushroom soup, here are a few other options: If you are looking for an even richer texture, you can use heavy cream. Feel free to double the amount for an extra creamy mushroom soup. If you want to make a vegan cream of mushroom soup, substitute half and half for coconut milk or coconut cream. The end result will have a slightly sweeter flavor in the soup but still, be delicious. Dried shiitake mushrooms: This recipe is designed for fresh shiitake mushrooms, but if you want to use dried mushrooms in soup, there are two approaches I recommend. The first option is to soak the dried mushrooms for 8 hours or overnight. There are many methods for Cooking with Dried Shiitake Mushrooms. You can also grind dried mushrooms in a spice grinder, as I do in this delicious Vegan Chili recipe. ¼ ounces of dried, ground mushrooms will work for this recipe. If you go in that route, I would recommend that you use it in combination with fresh shiitake mushrooms for a hearty and creamy soup. Asian style adaptations: Many shiitake mushroom soup recipes are rich in Asian flavors. My recipe is a great base for experimentation. If you want to explore different flavor profiles with your soup, here are some options. You can add ½ teaspoon of fresh ginger with the sauteeing onions at the start of the recipe. Use sesame oil instead of olive oil. A spoonful or two of miso paste and soy sauce stirred into the mushroom broth before you blend it would also deepen the umami flavor of the mushrooms and make a delicious shiitake mushroom miso soup. With that being said, if you are adding the miso or soy sauce, wait to add any additional salt until the end and then salt to your taste. Green onions (aka scallions) would make a lovely and delicious garnish. Tofu: If you want to add extra protein and vitamins to your soup, silken tofu is a good option. Tofu is low-fat and low-calorie, and it is also a good source of protein, vitamins and minerals. Silken tofu is very soft and can be easily pureed into soups. It will add an extra creamy texture and thickness to your soup. Your family will be asking, what is your delicious secret ingredient? Garnishes: There are many ways to make your soup feel and look more decadent when you serve it. Reserve slices of fresh mushroom to add on top of your soup. Fresh thyme or parsley can add a pop of color and a taste of freshness as well. Croutons can add a nice crunch. You might even enjoy an extra drizzle of cream around the edges of your soup for richness and a visually impressive presentation.
What to Serve It With?
I think we can all agree that the best side dish for a bowl of hot soup is a piece of delicious bread. You can use your favorite store-bought bread or visit a local bakery, or better yet make your own. I think we can all agree that nothing beats the smell of freshly baked bread. Below are a few of our favorite recipes that would pair beautifully with this mushroom soup:
Storage: After the soup comes to room temperature, store it in an airtight container for 4-5 days in the fridge. Heat it in the microwave: Place the leftover soup in a bowl and heat in the microwave in 30 second increments stirring in between intervals until warmed thoroughly. Reheat on the stove: Pour the soup into a saucepan. Add in a few tablespoons of water if it is too thick. Warm, over medium heat, stirring often until hot. Freezing: Soup can be frozen in an airtight container for up to 2 months. If you plan on freezing, I recommend that you skip adding the half and half. Rather, reserve the portion you plan to freeze and add the cream right before serving after it is thawed. Thawing: The best way to thaw the soup is to leave it overnight in your fridge. Follow the reheating instructions to heat it up.
No Knead Artisan Bread: This delicious crusty bread comes together with only four ingredients with only 15 minutes of hands-on time. Homemade Brioche Buns: These brioche rolls are perfectly soft and buttery. Not to mention, they are perfect for dipping into soup. Almond Flour Bread: This quick, gluten-free, almond flour bread is great if you are following a paleo and low carb diet.
Other Mushroom Recipes You Might Like:
Pasta with Mushroom and Peas Stove Top Stroganoff Mushrooms and Asparagus Saute
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