Creamy Double Umami Mushroom Soup for Cozy Days

This Double Umami Mushroom Soup combines creamy textures and earthy flavors for a comforting dish perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Appetizers

Cuisine: Vegetarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free version.
1 cup Chopped Shallots Yellow onions work if needed.
2 cloves Minced Garlic Fresh is best, jarred is okay.
8 ounces Cremini Mushrooms Use button mushrooms if unavailable.
4 ounces Shiitake Mushrooms Use more cremini or a mix if you can't find shiitakes.
2 tablespoons All-Purpose Flour For gluten-free, try cornstarch.
4 cups Vegetable Broth Low-sodium is a healthier option.
1 tablespoon Fresh Thyme Leaves Use 1/3 the amount if substituting dried thyme.
1 leaf Dried Bay Leaf Remove before serving.

For the Umami Kick

1 tablespoon Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso Use regular teriyaki or non-spicy miso for a milder flavor.
Salt To taste.
Pepper To taste.

For the Creamy Finish

1 cup Heavy Cream Can substitute with half-and-half or a dairy-free alternative.

Equipment

Large pot

Method

Step-by-Step Instructions for Double Umami Mushroom Soup

Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add chopped shallots and sauté for 3-4 minutes until translucent.
Stir in minced garlic and cook for an additional minute until fragrant.
Add sliced cremini and shiitake mushrooms, sauté for 5-7 minutes until golden brown.
Sprinkle in all-purpose flour, mixing well. Stir for about 2 minutes until incorporated.
Gradually pour in vegetable broth while stirring. Add thyme, bay leaf, and teriyaki for flavor. Bring to a simmer.
Cover and let the soup simmer for 20 minutes, stirring occasionally.
Remove the bay leaf and stir in heavy cream. Season with salt and pepper to taste, and heat through for 5 minutes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 10gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 3mgCalcium: 100mgIron: 2mg

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Can be made ahead of time.

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