Ah, the humble mushroom. It’s a staple ingredient in many cuisines around the world, and for good reason – it adds depth, umami flavor, and texture to countless dishes. And when you combine mushrooms with creamy ingredients like heavy cream or coconut milk, magic happens. In this article, we’ll be exploring 18 delicious recipes that showcase the versatility of shiitake mushrooms in creamy soups. From classic comfort food to international twists and vegan options, there’s something for everyone on this list.
In the following pages, you’ll find recipes ranging from familiar favorites like Garlic Butter Shiitake Mushroom Soup to more adventurous takes like Thai Coconut Shiitake Mushroom Soup. Whether you’re looking for a warm, comforting bowl of goodness or a lighter, plant-based option, we’ve got you covered.
Classic Creamy Shitake Mushroom Soup
This comforting soup is a perfect blend of earthy mushrooms and rich cream, making it a staple for any occasion.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups fresh shiitake mushrooms, sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in heavy cream and thyme. Season with salt and pepper to taste.
5. Simmer soup for an additional 2-3 minutes or until heated through.
Cooking Time: 20-25 minutes
Garlic Butter Shitake Mushroom Soup
Rich and savory, this comforting soup is perfect for a chilly evening. With the deep flavors of garlic butter and earthy shiitake mushrooms, it’s sure to become a new favorite.
Ingredients:
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 8 oz shiitake mushrooms, sliced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Pour in vegetable broth and bring mixture to a boil.
5. Reduce heat and simmer for 15 minutes or until the soup has thickened slightly.
6. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Thai Coconut Shitake Mushroom Soup
A creamy and aromatic soup that combines the rich flavors of coconut milk, mushrooms, and Thai spices.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 4 cups chicken or vegetable broth
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms, garlic, and ginger. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Stir in coconut milk, broth, and curry paste. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Spicy Miso Shitake Mushroom Soup
Spicy Miso Shitake Mushroom Soup Recipe
This Japanese-inspired soup combines the earthy flavors of shiitake mushrooms with the spicy kick of gochujang and the savory umami of miso. Perfect for a cozy evening, this recipe is quick, easy, and packed with nutrients.
Ingredients:
– 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon gochujang (Korean chili paste)
– 2 tablespoons white miso paste
– 4 cups vegetable broth
– 1/4 cup water
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add mushrooms and cook until tender, about 5 minutes.
5. Stir in gochujang and miso paste; cook for 1 minute.
6. Add broth and water; bring to a boil, then reduce heat and simmer for 10-12 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Truffle Infused Shitake Mushroom Soup
This rich and earthy soup combines the deep flavors of shiitake mushrooms with the luxurious essence of truffles, perfect for a special occasion or a cozy night in.
Ingredients:
– 2 cups shiitake mushrooms, sliced
– 2 tablespoons butter
– 1 small onion, finely chopped
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Stir in heavy cream and truffle oil. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Roasted Shitake Mushroom and Leek Soup
Transform the earthy flavors of mushrooms and leeks into a rich, comforting soup with this easy recipe.
Ingredients:
– 1 lb Shitake mushrooms, stems removed and caps sliced
– 2 medium leeks, white and light green parts only, sliced
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss mushrooms with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
3. In a large pot, sauté leeks in remaining 1 tablespoon olive oil until tender, about 5-7 minutes.
4. Add roasted mushrooms, chopped onion, garlic, and thyme to the pot. Pour in vegetable broth.
5. Bring soup to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 45-50 minutes
Vegan Shitake Mushroom and Coconut Milk Soup
This creamy soup is a perfect blend of earthy shiitake mushrooms and rich coconut milk, making it a comforting and satisfying vegan meal. With minimal ingredients and easy preparation, this recipe is a great option for a quick and delicious dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups shiitake mushrooms, sliced
– 4 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 can (14 oz) full-fat coconut milk
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms, minced garlic, and grated ginger. Cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Shitake Mushroom and Wild Rice Soup
A hearty and comforting soup that combines the earthy flavors of shiitake mushrooms with the nutty taste of wild rice, perfect for a chilly evening.
Ingredients:
– 2 cups mixed wild rice
– 4 cups vegetable or chicken broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 8 oz shiitake mushrooms, sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the wild rice and broth, stirring to combine. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the rice is tender.
4. Add the sliced mushrooms and thyme to the pot. Simmer for an additional 10-15 minutes, or until the mushrooms are tender.
5. Season with salt and pepper to taste.
Cooking Time: 55-60 minutes
Smoky Shitake Mushroom and Bacon Soup
This hearty soup combines the earthy flavors of shiitake mushrooms with the smokiness of bacon, all wrapped up in a rich and savory broth.
Ingredients:
– 1 tablespoon olive oil
– 6 slices of bacon, diced
– 2 cups mixed shiitake mushrooms (button, cremini, etc.), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the diced bacon and cook until crispy, about 5 minutes. Remove from pot with a slotted spoon.
3. Add the sliced mushrooms, onion, and garlic to the pot. Cook until the vegetables are tender, about 8 minutes.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Shitake Mushroom and Ginger Soup
This nourishing soup is a perfect blend of earthy shiitake mushrooms and spicy ginger, simmered to perfection to warm your senses and soothe your soul.
Ingredients:
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups mixed shiitake mushrooms, sliced
– 2 inches fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add mushrooms and ginger; cook until mushrooms release their moisture and start to brown, about 5-6 minutes.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 20-25 minutes or until soup has reduced slightly.
4. Use an immersion blender (or transfer soup to a blender) to puree the soup until smooth.
5. If desired, stir in heavy cream or coconut cream to add richness.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Herbed Shitake Mushroom and Potato Soup
Warm up with this comforting and flavorful soup, perfect for a chilly evening. This recipe combines the earthy taste of shiitake mushrooms with the natural sweetness of potatoes, all wrapped in a rich herby broth.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cups mixed shiitake mushrooms, sliced
– 2-3 medium-sized potatoes, peeled and cubed
– 4 cups chicken or vegetable broth
– 2 teaspoons dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start browning, about 8-10 minutes.
4. Add the cubed potatoes, broth, thyme, and parsley to the pot. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Shitake Mushroom and Barley Soup
This hearty soup combines the earthy flavor of shiitake mushrooms with the nutty taste of barley, making it a perfect comfort food for a chilly day. With its rich and savory broth, this recipe is sure to become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cups mixed shiitake mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups vegetable or chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 10 minutes.
4. Add barley and broth; bring to a boil.
5. Reduce heat and simmer, covered, for 30-40 minutes or until barley is tender.
6. Season with thyme, salt, and pepper to taste.
Cooking Time: 40-50 minutes
Shitake Mushroom and Spinach Soup
This hearty soup is a perfect blend of earthy mushrooms and nutrient-rich spinach, making it a great option for a comforting meal. The combination of flavors creates a rich and satisfying taste experience.
Ingredients:
– 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Optional: cream or coconut milk for added richness
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
4. Add the garlic, broth, and spinach leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Shitake Mushroom and Corn Chowder
This hearty chowder is a perfect blend of earthy mushrooms and sweet corn, simmered together with creamy potatoes and aromatic spices. Serve warm with crusty bread for a cozy dinner or lunch.
Ingredients:
– 1 lb fresh shiitake mushrooms, sliced
– 2 medium ears of corn, husked and sliced
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups vegetable or chicken broth
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add corn, potatoes, thyme, salt, and pepper. Cook for an additional 2-3 minutes.
4. Pour in broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Shitake Mushroom and Tofu Miso Soup
Shitake Mushroom and Tofu Miso Soup is a comforting, plant-based delight that’s perfect for a chilly day. Rich in umami flavor, this soup combines the earthy taste of shiitake mushrooms with the creaminess of silken tofu.
Ingredients:
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (shiitake and cremini), sliced
– 2 cloves garlic, minced
– 2 tablespoons miso paste
– 4 cups vegetable broth
– 1 block silken tofu, drained and cubed
– Salt and pepper to taste
– Fresh scallions, chopped (optional)
Instructions:
1. Heat sesame oil in a large pot over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in miso paste and vegetable broth. Bring to a simmer.
5. Reduce heat to low and add cubed tofu. Simmer for 10-15 minutes or until flavors meld together.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Shitake Mushroom and Caramelized Onion Soup
Warm up with this rich and savory soup that combines the earthy flavors of shiitake mushrooms and caramelized onions. Perfect for a cozy night in or as a starter for a special occasion.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 8 ounces shiitake mushrooms, sliced
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
3. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown (about 5-7 minutes).
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: Approximately 45-50 minutes.
Shitake Mushroom and Sage Soup
This hearty soup combines the earthy flavor of Shiitake mushrooms with the subtle aroma of sage, perfect for a cozy evening meal.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cups mixed Shiitake mushrooms, sliced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in the heavy cream and chopped sage. Season with salt and pepper to taste.
5. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: 30-40 minutes
Shitake Mushroom and White Bean Soup
This comforting soup combines the earthy flavor of shitake mushrooms with creamy cannellini beans, perfect for a cozy dinner or lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cups mixed shiitake mushrooms, sliced
– 4 cups vegetable broth
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and simmer for 20 minutes.
6. Stir in the cannellini beans, thyme, salt, and pepper.
7. Simmer for an additional 10-15 minutes or until the flavors have melded together.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Summary
Indulge in the rich flavors of mushroom soup with these 18 creamy recipes! From classic to spicy, and from vegan to truffle-infused, there’s something for everyone. Explore the Classic Creamy Shitake Mushroom Soup, Garlic Butter Shitake Mushroom Soup, Thai Coconut Shitake Mushroom Soup, and many more variations. Each recipe showcases the earthy sweetness of mushrooms, paired with a variety of ingredients like coconut milk, miso, leeks, wild rice, bacon, ginger, potatoes, barley, spinach, corn, tofu, caramelized onions, sage, and white beans. Treat yourself to a comforting bowl of mushroom soup with these delicious recipes!