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.
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:
- 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.
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.
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
- 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
- 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.
- 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.