If you are a fan of quick vegetable-packed soups like this cream of shiitake mushroom soup, you have come to the right place. Try this light and creamy Sweet Potato Carrot Soup to get your daily value of vitamins and nutrients in a low-fat, gluten-free, vegan way. Or, check out this Carrot and Ginger Soup for a cup of heartwarming goodness with a nice spicy kick. And finally, give this Chestnut Cream Soup a try for winter comfort food at its finest.
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
Substitutions and Optional Add-ins
If you don’t have all the exact ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy these delicious shiitake mushrooms in soup with a few simple swaps. Feel free to get creative with the toppings, too! There are many fun variations on this dish to serve every palette. Here are a few suggestions:
- 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.
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:
- Clean and prep your mushrooms: You can clean your mushrooms by wiping them off with a damp paper towel. You can also rinse them in a salad spinner and quickly dry them. If you are new to cleaning mushrooms, check out our guide on How to Clean Shiitake Mushrooms for a quick tutorial. Once clean, remove the stems and slice the mushrooms.
- Saute onions in butter: In a large pot, saute the onions and thyme in butter. It should take 6-7 minutes until the onions are translucent.
- Add the mushrooms: Cook shiitake mushrooms until they soften, about 5 minutes. This is optional but if you want, you can reserve a few tablespoons of mushrooms for garnish later. Add the garlic and saute for another 30 seconds.
- Add the liquids and seasonings: Stir in the broth, water, salt, pepper, and nutmeg.
- Bring the soup to a boil: Once boiling, cover the soup and turn it down to medium-low and allow it to simmer for 15 minutes, stirring once or twice.
- Puree the soup: Off the heat, carefully puree the soup using an immersion blender or food processor until it is smooth to your liking.
- Add the half and half: Return the soup to the stove and set it to medium heat. If you are using the half and half, stir that in and bring it to a quick boil. Finish the soup with a squeeze of lemon juice.
- Garnish and serve: Ladle the soup into bowls. Garnish with the reserved slices of mushroom, fresh thyme, parsley, or croutons.
How to Store, Heat, Freeze, and Thaw Leftovers?
On the off chance that you don’t finish all this delicious shiitake soup at once, here are some tips on how to store leftovers.
- 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.
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:
- 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.
FAQs
Yes, you can! Shiitake mushrooms are a wonderful choice for making soup and deliver a rich and creamy mushroom soup just like one that you would make with more popular button mushrooms and baby bella mushrooms.
Yes, shiitake mushrooms are considered a healthy food with diverse health benefits. They are high in fiber, vitamin B, and minerals. In addition, they are delicious and help create flavorful, umami-rich dishes. With fresh shiitake mushrooms being the key ingredient, this soup is a great way to include them in your diet.
Nowadays, most grocery stores carry shiitake mushrooms in their refrigerator section in small containers wrapped with stretch film. You can also find them in your local Asian market as it is widely used in Asian cooking (mostly in stir fry dishes.)
Other Mushroom Recipes You Might Like:
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Shiitake Mushroom Soup Recipe
Ingredients
- 3 tablespoons unsalted butter or olive oil
- 1 small onion, chopped ~ ¾ cup
- 1 teaspoon fresh thyme or handful parsley, chopped plus more as garnish- optional
- 1 lb. shiitake mushrooms, cleaned and sliced*
- 2 cloves garlic, minced
- 2 cups vegetable stock
- 1 ½ cups water
- Pinch of nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 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
- Cleaning shiitake mushrooms: If you are new to cleaning mushrooms, check out our guide on How to Clean Shiitake Mushrooms for a quick tutorial.
- Storage: After the soup comes to room temperature, store it in an airtight container for 4-5 days in the fridge.
- Reheat 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.
- Freeze: 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.
- Thaw: The best way to thaw the soup is to leave it overnight in your fridge. Follow the reheating instructions to heat it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made a half batch as I am the only family member who likes mushrooms. It was very good and easy to make. I did add a bit more salt and some cayenne pepper, but other than that I followed it to a tee. I would highly recommend
I am happy to hear that you liked this dish Steve. Thanks for coming by and taking the time to leave a review.
This is so simple and so delicious! Thank you.
You are welcome. I am glad to hear that you liked it Debra. Thanks for coming by and taking the time to leave a review.
Cheers!