Homemade Creamy Mushroom Soup with Shiitake Mushrooms

A friend sent me this recipe that was posted on Pinterest. I saved it for a good soup day, and that day was last week! This was pretty simple to make. I wasn’t sure it was going to be enough soup for my family of four, so I just went ahead and added more half-and-half than the recipe calls for. This soup was really good! And my 7 year old that hates mushrooms, liked it!

rating: 8.7

Homemade Creamy Mushroom Soup with Shiitake Mushrooms

Prep time: 35 min
Bake time: 40 min


15 large whole shiitake mushrooms
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 carrot, chopped
1 teaspoon thyme
1 teaspoon salt
more salt to taste
pepper to taste
2.5 cups water
1.5 cups half and half
3 green onions, chopped (OPTIONAL)


1) Slice mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate.

2) To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit.

3) Add 2.5 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.

4) Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.

5) Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1.5 cups of half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).


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2 Responses to Homemade Creamy Mushroom Soup with Shiitake Mushrooms

  1. Love mushrooms in all variations ! This looks delicious !
    BTW, do you use the shitaki mushrooms legs? Or have I missed something? I usually cut discard the legs of these specific mushrooms.

  2. peppertree says:

    I don’t know if you are supposed to eat those or not, but I think they tend to be tough, so I pull them off and just use the cap. 🙂

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