Shiitake Mushroom Soup Recipe

A soup made from shiitake mushrooms in a bowl from the top view.

Shiitake Mushroom Soup Recipe

This Shiitake Mushroom Soup is creamy, silky, and packed with rich umami flavor. Made in one pot and ready in 30 minutes, this delicious soup is the perfect weeknight meal! Serve it with your favorite crusty bread for a warming meal on cold winter nights or any time of the year.

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 174kcal

Author Aysegul Sanford

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.

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