Made with fresh and dried mushrooms, this easy mushroom soup is rich and flavorful. Add umami to risottos, soups, sauces, and more!
Break your stockpot! You can’t miss this mushroom soup recipe. It’s made with a mixture of fresh and dried mushrooms, so it tastes different from other store-made or bought vegetable soups. Add it to risottos, soups, sauces and more for a rich flavor.
I think this mushroom soup is winter vegetable soup. This is because it goes well with rich and delicious dishes that you want to eat at this time of year. It freezes perfectly, so I often keep it on hand to enhance the flavor of whatever I’m cooking.
Mushroom Broth Recipe Ingredients
Here’s what you’ll need to make this mushroom soup recipe:
- Fresh and Dried Shiitake Mushrooms – Dried mushrooms are key to making a great mushroom stock. It has a rich and rich taste that cannot be tasted with raw mushrooms alone. Also, add a few fresh shiitake stems to the mushroom broth. Save the caps for another use.
- cremini mushrooms – Fresh cremini (aka baby bella) mushrooms are more affordable than shiitake, so use both stems and caps from stock. Can’t find your creminis? Use white button mushrooms instead.
- yellow onion – Use the onion itself and the skin to pack umami into this soup.
- extra virgin olive oil – For sautéing onions and fresh mushrooms.
- garlic – Whole head! Adds a savory flavor.
- Ginger – Gives the stock a refreshing kick.
- Tamari – This dashi is seasoned with tamari (soy sauce is OK) instead of salt. It adds a rich, savory flavor as well as the saltiness you need. If you need this stock to be gluten-free, be sure to use certified gluten-free tamari.
- black peppercorns ・Stock required!
- kelp – This dried seaweed is a common ingredient in dashi. It accentuates the umami flavor of this recipe.
After that, I will make dashi soup, so water!
Find the full recipe with the measurements below.
How to make mushroom stock
This mushroom stock recipe has three main steps.
- Sauté Place the onions, shiitake mushroom stalks, and cremini mushrooms in a large pot and cook until the onions are soft and brown, about 10 minutes.
- simmer stock. Add water, onion peel, garlic, ginger, dried shiitake mushrooms, tamari, and pepper. When it boils, lower the heat and add the kelp. Cover and simmer for 1 hour.
- distortionLet the mushroom soup cool slightly. Then strain through a fine sieve set over a large bowl. Ditch the solids and season the stock!
How to use mushroom soup
This mushroom soup is versatile! It gives a darker color and a richer, savory flavor when used in recipes that call for vegetable broth. I especially love it in these dishes:
- Vegan ramen. Recipe coming soon! What a great way to showcase this flavorful soup!
- mushroom risotto. The mushroom flavor permeates the rice.
- Cream of mushroom soup. Celery, chives and fresh thyme add great flavor to this creamy vegetable soup.
- French onion soup. Traditional French onion soup is made with beef broth. An exquisite sable with a rich mushroom broth!
- mushroom gravy. Who would have thought this delicious gravy was vegan!
This mushroom soup recipe makes a generous batch, about 2 quarts (8 cups). Leftovers can be stored in an airtight jar for up to a week. It also freezes for up to 3 months. fun!
My Favorite Mushroom Recipe
If you like this mushroom soup, try one of the following mushroom recipes.
Fresh and dried mushrooms, a light mushroom soup with plenty of rich umami. Use for vegan ramen recipes (coming soon), or for risottos, soups, and sauces.
Wash and dry the onion, remove the onion skin and set aside. Cut the onion into thin slices.
Heat olive oil in a large pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms, and cook, stirring occasionally, 10 minutes or until the onions are tender and browned.
Add water, onion peel, garlic, ginger, dried shiitake mushrooms, tamari, and pepper. Bring to a boil over high heat, then reduce heat to low and add kelp. Cover and simmer for 1 hour. Strain and adjust the taste.