Shiitake Mushroom Soup Recipe | The Gracious Pantry (2024)

FAQs

What makes cream of mushroom soup taste better? ›

Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!

Shiitake are rich in polysaccharides like lentinans and other beta-glucans. These compounds protect against cell damage, help your immune system, and boost white blood cell production for fighting off microbes. Polysaccharides also have anti-inflammatory properties.

While fresh shiitake mushrooms are definitely softer and cook very quickly, I find that properly rehydrated dried mushrooms are almost just as good and actually have a deeper flavor. Just place the dried shiitake mushrooms in a heatproof bowl and add really hot or even boiling water to cover it by a few inches.

Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. The stems cut from about 32 ounces of mushrooms can make about one to two cups of mushroom broth.

Flour: All-purpose flour is our chosen thickener for this easy cream of mushroom soup. For a gluten-free soup, you could opt for cornstarch instead.

Normally cream of mushroom soup is very bland and lacks any taste or texture with a distinct lack of mushrooms. The secret is in the mushrooms. Try some oyster, portabello or sh*taki mushrooms. These will add great flavour and taste to the soup.

Special Precautions & Warnings:

“Auto-immune diseases” such as multiple sclerosis (MS), systemic lupus erythematosus (SLE), rheumatoid arthritis (RA), or other conditions: Shiitake mushroom might cause the immune system to become more active. This could increase the symptoms of auto-immune diseases.

Dr Josh Axe, a US-based clinical nutritionist, also says that Shiitake mushrooms can lower blood pressure. “Shiitake mushrooms also contain potent phytonutrients that help keep cells from sticking to blood vessel walls and forming plaque buildup, which maintains healthy blood pressure and improves circulation.”

Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants. They may also help to lessen the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes. They're also great sources of: Selenium.

Shiitake mushrooms can go bad quickly, so it's important to check them before cooking. Throw the mushrooms if they are slimy or the underside of the caps are darker than when you bought them. If you notice any brown or dark spots, then it means the mushrooms are decaying.

What is the best quality shiitake? ›

If there is frost or low humidity, the mushroom cap would crack and its fragrance would be intensified. That's why a large, thick and rough mushroom with “baau fa” is more prestigious. Origin and storage time are also important factors of consideration. In general, the Japanese shiitake is the best.

Typically, the mushrooms will last for several weeks in a refrigerated environment. Mushrooms may dry out and shrink or shrivel if they are very old. You can choose to reconstitute them in water, dry them for making powder, or discard them. Discard mushrooms if they are slimy, or have a rotten odor.

In actuality, the stems of shiitake mushrooms are technically edible and are not poisonous. Still, most people choose not to use the stems because they have an unpleasant woodsy flavor and are too fibrous and chewy to eat.

Shiitake Mushrooms (Lentinula edodes)

While shiitake mushrooms are more commonly cooked to bring out their umami flavour, they can also be eaten raw. They have a chewy texture and a rich, smoky flavour.

Mushrooms that have a strong or sour odor are (unsurprisingly) not safe for consumption. Yep, old mushrooms, like many other expired foods, can get rancid—and the nose always knows, friends. As such, it's best to give your shrooms a sniff before sending them into the frying pan.

To add richness and depth to your cream of mushroom soup, a quick and easy upgrade is diversifying your cream base. Incorporating ingredients like heavy cream or even cream cheese into the mix can transform your soup instantly.

The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.

More vegetables: This is a great place for leftover cooked veggies. If you are working with a creamed soup, consider pureeing some vegetables to stir in. Cooked cauliflower, potatoes, winter squash, or carrots would work really well. Herbs: Fresh chives, thyme, or cilantro stirred in just before serving.