Introduction: Shiitake Mushroom Soup

Picture of Shiitake Mushroom Soup

Since shiitake mushrooms contain a plethora of health benefits, I love to eat this soup in the cold winter months when everyone is running around coughing and sneezing. Shiitakes (among other Asian mushroom varieties) help support and keep the immune system strong; have antiviral and anticancer effects and are rich in B vitamins, selenium, copper, zinc and manganese. They are also a good source of iron, fiber and vitamin D. In fact, if shiitakes are placed outside in a sunny location with the gills facing up they will absorb high levels of vitamin D from the sun!

This is a very quick and delicious soup. If you haven't tried shiitake mushrooms they have a very earthy and smoky kind of flavor. Definitely worth a try. If you can afford the fresh variety use them (try to buy organic)! If not, look for them in the freezer section as they will be much less expensive.

Step 1: Shiitake Mushroom Soup Recipe

Picture of Shiitake Mushroom Soup Recipe

Shiitake Mushroom Soup Recipe

3 tablespoons olive oil

1 tablespoon butter

1/2 cup red onion, diced

1/2 cup carrots, diced

6-8 cloves garlic, diced

10 ounces frozen or fresh shiitake mushrooms, sliced

16 ounces beef, chicken or vegetable stock

salt and pepper to taste

Optional garnish: heavy cream, pepitas, fresh crushed chili flakes, parsley

Heat olive oil and butter in a medium stock pot over medium-high heat. Add onions, carrots and garlic. Saute until onions become translucent and the carrots soften.

Add shiitakes and continue to saute until mushrooms release their juices and the mixture becomes watery. Add stock and bring to a low simmer for 10-15 minutes.

Step 2: Blend Soup

Picture of Blend Soup

Once the soup has simmered it's time to blend it. Using an immersion blender or stand blender puree the soup until no lumps remain.

Serve piping hot with desired garnishes!

Feel the immune boosting properties and enjoy!

Serves 4

Comments

nanaverm (author)2016-03-30

I buy dried shiitake mushrooms at Asian stores where they're much cheaper, and rehydrate them in hot water for use. Their stems always stay woody and inedible - is this so with fresh ones?

Your recipe looks delicious, and I'm going to try it using water and miso instead of stock and salt, once off the heat.

wold630 (author)nanaverm2016-03-31

You do need to remove stems from fresh shiitake mushrooms also. They are really tough and woody. Let me know how it turns out with the miso. That sounds like a great idea!

Lady Judy (author)2016-03-29

Hmm... Look like so delicious. Are you from Japan?? I think you're Japanese people because the title is "Shiitake Mushroom Soup". Shiitake like Japanese wriiting. Hahhaha... Sorry, can you give me vote and like in Egg Contest 2016?? Thank You >_<

Londo Mollari (author)2016-03-20

I make a recipe similar to this and it tastes great! If you want to get a really silky smooth texture, try running it through a chinois after the puree.

Great job!

M.C. Langer (author)2016-03-18

Looks super delicious!

sunshiine (author)2016-03-14

I love homemade mushroom soup and this sounds delicious. Thanks for sharing and do have a great evening~

sunshiine~

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Bio: Hi, my name is Jen! I'm a Community Manager here at Instructables. In my free time I'm a crafter, food lover, cake decorator ... More »
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