How does a yummy shiitake mushroom soup recipe sound right now? I would say there is nothing better. However, no one wants to do hard work these days, as we all have a lot going on. That is why this shiitake mushroom soup recipe is perfect for you and your family!
The Shiitake Mushroom Soup That Your Body Needs Right Now
Well, the bigger question is why not? Soup is a warm, soul-filling dish that contains everything you want and more. In this case, the star of the show is the shiitake mushroom, and gladly so, because it is full of flavor, nutrients, and texture!
Start by cleaning up your mushrooms, making sure there aren’t any bugs or dirt. Slice your mushrooms whichever way you like, as it all depends on taste. For this soup, onions and carrots combine well too. Other good vegetables to include are celery, fennel, zucchini, and turnips. Save half of your mushrooms and add the other half to the vegetable mix.
Include everything together in a pot with water to make a tasty stock. You can then puree this stock using a blender or food processor, but the point is that it adds texture and flavor to your soup.
Now, the key to a good creamy shiitake mushroom soup is making it super thick and decadent. You can use half and half, whipping cream, coconut milk, or another dairy-free alternative. Add the mixture back to the pot with the rest of the mushrooms and your cream of choice.
Serve this soup warm and accompany it with a piece of ciabatta or toasted baguette. You can also garnish it with some chopped scallions or chives, cilantro, and a few red pepper flakes.
There is also a good time for soup, but especially now that the weather is getting colder. Enjoy this soup as an entrée or for lunch any time.
Shiitake Mushroom Soup
10 oz (280 g) shiitake mushrooms, large whole
1 tbsp olive oil
1 tbsp butter
1 onion chopped
1 carrot chopped
1 tsp thyme
1 tsp salt
1/4 tsp black pepper
2.5 cups (approx. 600 ml) water
1.5 cups (360 ml) half and half
3 green onions, chopped
- Slice shiitake mushrooms into bite-sized pieces.
- Heat a tablespoon of butter and olive oil in a large pan.
- Add mushrooms and cook until they soften. About 10 minutes.
- Transfer half of cooked mushrooms to a plate.
- Add chopped onion, carrots, thyme, 1 tsp of salt and pepper to the remaining mushrooms in the pan.
- Continue cooking until onions and carrots soften a bit. About 10 minutes.
- Add 2.5 cups (approx. 600 ml) of water to the vegetables in the pan and bring to boil.
- Boil for 20 minutes on medium heat. Some liquid should evaporate leaving reduced stock.
- Remove from heat and add the stock you just made into the food processor.
- Process mixture until you reach a puree consistency.
- Put puree back into the same cooking pan and add the cooked mushrooms from the plate.
- Add 1.5 cups of half and half. Bring to boil.
- Reduce heat to low and cook for 5 minutes covered.
- Stir frequently.
- Add salt and pepper to taste.
- Add chopped onions as garnish if desired.