Shiitake Mushroom Soup Recipe
Serves 4
10 mins prep
20 mins cook
30 mins total
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.
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.
