Creamy Shiitake Mushroom Soup with Herbs & Crispy Topping (no dairy)
This shiitake mushroom soup comes together with a quick saute/puree process of shiitake and cremini mushrooms that creates a creamy and tasty soup without using any cream or dairy. Whip up a showstopper topping of crispy mushroom and shallot chips for a quick meal, packed with nutrition and flavor.
Servings: 4
Calories: 168kcal
Equipment
- 1 baking sheet
- 1 3 quart soup pot
- 1 blender
Ingredients
Four Main Ingredients
- 3 cups shiitake mushrooms roughly chopped
- 2 cups cremini mushrooms roughly chopped, sub white-button
- 1 ea shallots sub small onion or 2 green onions
- 3 ea garlic cloves
Pantry Ingredients
- 2 cups water
- 2 sprigs fresh thyme
- 2 springs fresh sage
- 1 tsp ground cumin
- 1 pinch salt or to taste
- 1 cube vegetable boullion my prep calls for 1/2 cube per cup water
- 1 tbsp extra virgin olive oil
Optional Topping Ingredients
- 1 ea shallot
- 2 ea large portabello mushrooms
- 1 oz enoki mushrooms see note
- 1 tbsp extra virgin olive oil
Instructions
- If you are going to prepare the toppings, preheat oven to 425
- Remove stems from 3 cups shiitake mushrooms and roughly chop (they are too tough to eat).
- Roughly chop 2 cups cremini mushrooms, 1 ea shallots, and 3 ea garlic cloves.
- Saute above chopped ingredients in 1 tbsp extra virgin olive oil (or less, you be the judge) for 10 min, allowing the mushrooms to release their water, and all to develop some golden color.
- If you are going to prepare the topping, slice the 2 ea large portabello mushrooms thinly and slice the 1 oz enoki mushrooms, which come in clumps, into a few small slabs (see photo in post). Slice the 2nd 1 ea shallot thinly.
- Add 2 cups broth (I used 1 cube vegetable boullion with 2 cups water) to the pot along with 2 springs fresh sage, chopped and 2 sprigs fresh thyme leaves stripped from their stems. Add 1 pinch salt and pepper to taste, as well as the 1 tsp ground cumin and cook 10 minutes.
- While the soup cooks, lay the portabello out on parchment on a baking sheet, drizzle VERY lightly with oil, salt and pepper. Not much oil is needed at all, as the mushrooms will dry/toast regardless. Place in oven for about 10 minutes.
- Remove 1/2 cup of mushroom/shallot pieces and puree the rest of the soup in high speed blender until smooth. Return to pot with the mushrooms/shallots you kept aside. The soup is ready, if you are not preparing the toppings
- Turn the soup off, check the portabellos for doneness and once you have these two steps under control, heat the 2nd tablespoon of oil over med-high heat.
- Once the oil is hot, turn down to medium, add in the sliced shallots, and carefully lay the enoki slabs in pan as well. Finally, slice up the portabello stems if you have them, and add to the pan as well.Use tongs to gently turn the enoki as they brown, and toss the shallots/stems around as well, until both are nicely browned. Remove both from pan with tongs, and lay on paper towels to drain any excess oil.
- Once you serve the soup into bowls. lay the pan-fried mushrooms and shallots atop the soup, sprinkle with red pepper flakes if you like, a bit more cumin, salt and pepper and enjoy!
Notes
Enoki Mushrooms come in a 4 oz clump, sealed in a bag, and I used about 1/4 of the clump- 1 oz.
Nutrition
Calories: 168kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 803mg | Fiber: 5g | Sugar: 5g | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg