Shiitake mushroom soup. Shiitake mushroom soup: recipes Soup with dried shiitake mushrooms

45 Kcal

4 Person

Cooking method

1. Peel and wash the onion, cut into rings.
2. Place a soup pot on the stove, pour in olive oil and heat well. Add the onion to the pan, fry for 15 minutes, stirring often, reduce heat to medium, fry until deep golden brown, about half an hour, stirring occasionally.

3. Meanwhile, wash and chop the mushrooms, add them to the onion, simmer the mushrooms for 10 minutes until they become soft, stirring.

4. Peel the garlic, wash it, crush it with a knife and chop it. Add garlic and thyme sprigs to the pan, simmer for 2 minutes, stirring. Increase the heat, add wine to the pan, simmer for a couple of minutes, then pour in the broth and bring to a boil.

5. Then reduce the heat and simmer over low heat for 45 minutes. Salt and pepper the soup to taste, remove the thyme.

6. Meanwhile, you can prepare toast. Preheat the oven to 210 degrees.

7. Place the bread slices on a baking sheet lined with parchment paper. Grate the Gruyère cheese and the Gorgonzola cheese. Wash the thyme and chop finely.

8. Sprinkle each piece of bread with grated cheeses. Sprinkle chopped thyme on top.

9. Place the baking sheet with toast in the oven and bake until the cheese is completely melted.

10. Remove the finished soup from the stove and pour into plates, place 2 pieces of toast on the edge of each plate, and serve. You can sprinkle with herbs when serving or serve the greens to the table separately so that everyone can decide for themselves whether to add them to the soup or not.

Ingredients

1 tablespoon olive oil

700 g onions

300 g shiitake mushrooms

4 pcs garlic cloves

2 pcs thyme sprigs

0.5 cups dry white wine

1 liter chicken broth

12 slices white zeb

30 grams Gruyere cheese

30 g Gorgonzola cheese

2 sprigs thyme

I want to tell you a recipe for an unusual but very tasty soup with shiitake mushrooms. Caramelized onions add a special touch to this soup, and toast with Gruyère and Gorgonzola cheese is an excellent addition to the soup. Thyme adds a soft, delicate aroma.

You most likely won't have any problems with shiitake mushrooms; today they are sold in many supermarkets. It is noteworthy that shiitakes are the first mushrooms that people began to specifically grow, and not just collect. In China and Japan, they have been grown since the 10th century and are actively used in cooking for making sushi and, of course, soups.

The mushrooms that we will use today to make the creamy soup are called shiitake. They got their name from the shiya tree on which they grow. In addition to the incredible taste that these Japanese mushrooms have, they are also very useful due to their medicinal properties. It is rumored that shiitake mushrooms are often compared in their medicinal properties to ginseng, and Japanese geishas often use these amazing mushrooms to achieve the perfect velvety skin that captivates the eyes of the public. To interest you even more, I would like to draw your attention to the fact that regular consumption of shiitake lowers cholesterol and blood sugar levels. Also, these mushrooms should be consumed by vegetarians, since they contain a large amount of vitamin D, which the body of these people is extremely lacking due to the complete absence of meat products in their diet.
In Japan and in many other countries of the world, shiitakes are a true delicacy among all the variety of mushrooms. So let’s enjoy their taste and aroma and experience all the beneficial properties of these oriental mushrooms by preparing shiitake mushroom soup.

Number of servings: 3
Calories: Medium calorie
Calories per serving: 495 kcal

To make Shiitake Mushroom Soup, you will need:

Shiitake (dry or fresh) – 150 g
onion – 1 pc.
butter – 50 g
flour – 15 g
water – 300 ml
milk – 200 ml
olive oil – 45 ml
salt, pepper - to taste
lemon juice (required) - to taste
greens (parsley, dill, cilantro) - to taste

How to make shiitake mushroom soup.

1. If you are using fresh shiitake mushrooms to make the creamy soup, simply remove the tough stems of the mushrooms, leaving only the caps. Using dried shiitakes, soak them in cool water for 3 minutes. Boil prepared fresh or dry shiitakes in boiling water for about 40 minutes.
2. After cooking, let the shiitake cool, then grind them through a meat grinder or food processor.
3. Fry finely chopped onion in olive oil until golden brown.
4. Add chopped shiitake to the fried onions.
5. Continue frying the onion and shiitake for 6 minutes, stirring them occasionally with a spatula.
6. Add a piece of butter and flour, mix the mushroom mixture with the onion, making sure that the onion does not stick to the bottom of the pan.
7. Pour in water and stir our mixture thoroughly with a spatula to prevent the formation of unwanted lumps. Cook the puree soup for 11 minutes.
8. Next, pour in milk in a thin stream, bring the soup to a boil and continue cooking it for another 3 minutes.
9. Remove the soup from the stove and let it cool slightly. Using a blender, blend the soup to a puree consistency.
10. Pour the finished shiitake puree soup into portioned bowls, pour the desired amount of lemon juice (or even lime juice) on top, and sprinkle with finely chopped herbs.

Also don’t miss the recipe straight from the Japanese restaurant and

Dried Shiitake Mushroom Soup Recipe with step-by-step preparation.
Type of dish: First meal
Recipe difficulty: Easy to prepare
National cuisine: Russian kitchen
Cooking technology: Cooking
Occasion: Fasting, dinner, lunch

Preparation time: 1 hour
Cooking time: 1 hour 30 min
Number of servings: 4 servings
Calorie Amount: 194 kilocalories

I really love rich mushroom flavors in dishes. I prepared this soup with dried shiitake mushrooms. They have a very rich mushroom smell and taste, so the soup turns out to be mushroom-mushroom. Although the name of the mushrooms is not at all Russian, I consider mushroom soup made from dry mushrooms to be Russian cuisine. And, as always, you can add your favorite ingredients to the soup according to your taste and desire.
Ingredients for 4 servings
Dried shiitake mushrooms 50 g
Potatoes 2 pcs.
Bay leaf 1 pc.
Short noodles 30 g
Onion 1 pc.
Refined sunflower oil 2 tbsp. l.
Carrot 1 pc.
Pitted olives 10 pcs.
Ground black pepper 1 g
Salt 1 pinch
Spices for broth 2 g

Step by step recipe
For mushroom soup, take all the products on the list. Usually mushroom soup is meant with noodles, but you can make a clearer broth and omit the noodles. I add olives for a slight sour taste, again, everything is optional.
Rinse the mushrooms several times with warm or hot water to remove any adhering particles of grass and debris. Then pour boiling water and leave for 1 hour to swell and soften. You can cover the top with a saucer to speed up the process. Perhaps any other mushrooms will soften much faster, but shiitake mushrooms take time.
Remove soft mushrooms from the water and cut into small pieces. Do not pour out the water, but then add it to the broth.
Pour clean water into a 2-liter saucepan, add the water in which the shiitakes were soaked, along with the already chopped mushrooms. Bring to a boil, skim off, and cook until softened, about 1 hour or more. Add salt.
Finely chop the onion and carrots.
Fry onions and carrots in vegetable oil.
Prepare the potatoes. You can use a smaller amount if you want a thinner soup.
Add potatoes to mushroom broth after 40 minutes of cooking. Salt to taste, add soup spices. I usually add a mixture of dried roots, they are sold in crushed dry form. Cook until the potatoes are soft, I like them almost cooked through.
Then add the prepared roast, bay leaf, pepper and boil for another 5 minutes.
At the very end of cooking, add noodles and chopped olives. I have noodles that cook for 1 minute. Check the soup for taste and add what is missing. Turn off the heat and let it brew for 10 minutes.
Serve soup with fresh herbs.

Details

The first mushroom that man grew was the shiitake. This first happened in the 10th century. Now in Japan and China, entire huge plantations are allocated for the cultivation of these mushrooms. This mushroom is very popular in East Asian countries. Residents of these countries believe that in addition to excellent taste, shiitake has medicinal properties.

In our country, shiitake became famous at a time when Chinese and Japanese cuisine became popular. Now these mushrooms can be freely purchased in any supermarket. Basically, they are sold frozen, sometimes dried.

Shiitake is considered a delicacy. You can prepare many different dishes from it. An example is shiitake soup, which does not require much time to prepare, but this will not in any way affect the wonderful taste of the soup.

Shiitake soup with cream

Required ingredients:

Shiitake mushrooms – 0.5 kg;
potatoes – 300g;
carrots – 1 pc.;
heavy cream – 150 gr.;
water – 2 l;
butter – 30 gr.;
bay leaf – 2 pcs.;
garlic – 1 clove;
spices for soup, salt.

Cooking process:

Wash the carrots, peel and finely chop. Place the carrots in a frying pan where you first melt the butter.

Fry the carrots until done. Then add finely chopped garlic. Make sure that the garlic is not fried, you just need to warm it up.

Shiitake has a slightly bitter taste that you need to get rid of. To do this, pour half a liter of water over the defrosted mushrooms and let them cook. As soon as the water boils and foam rises, remove the pan from the heat. Drain the water. Rinse the mushrooms under running water.

Cover the mushrooms with clean cold water, add a few cloves and a bay leaf. Place the pan on the fire and bring to a boil. Cook the mushrooms for 10 minutes.

While the shiitakes are cooking, peel the potatoes, then cut them into small cubes. After the mushrooms are cooked, add potatoes and spices to them. Add some salt. Cook for another 10 minutes.

Then add the roasted carrots to the soup. Bring the soup back to a boil.

Separately, heat the cream with 20% fat content. Add heated cream to the soup and bring to a boil. But do not boil under any circumstances, as the cream will curdle.

It is better to prepare the soup in advance and let it steep for at least a couple of hours. In this case, the shiitake will fully reveal its taste. You can prepare the soup the night before and serve it the next day.

Shiitake mushroom soup with caramelized onions

Required ingredients:

onions – 700 gr.;
Shiitake mushrooms – 300 gr.;
olive oil – 1 tbsp. l.;
garlic – 4 cloves;
thyme – 2 sprigs;
chicken broth – 1 l;
dry white wine – 0.5 cups;
salt and pepper to taste.

Cooking process:

Wash, peel the onion and cut into rings. Place a pan on the stove and heat the olive oil in it.

Place the chopped onion into the pan. Fry the onion over high heat for 15 minutes, stirring frequently. Then reduce the heat to medium and fry the onion for another half hour, stirring occasionally. Your onion should be a deep golden color.

While the onions are frying, wash and chop the mushrooms. Then add them to the onion and fry for 10 minutes until they become soft.

Meanwhile, peel the garlic and chop finely. Add garlic and thyme to the onions and mushrooms. Simmer everything together for 2 minutes.

Then increase the heat and pour the wine into the pan. Boil everything a little and then pour in the broth. Bring the soup to a boil.

When the soup boils, turn down the heat. Cook the soup over medium heat for 45 minutes. Don't forget to add salt and pepper at the end of the soup.

When the soup is cooked, remove the thyme sprigs from it.

While the soup is simmering on the stove, prepare some toast to go with the soup. Turn on the oven to 210 degrees. Take a baguette and cut it into pieces. Cover a baking tray with paper and place the bread on it. Grate the cheese; it is best to use equal amounts of Gorgonzola and Gruyere cheese. Finely chop a couple of thyme sprigs.

Place grated cheese on pieces of bread and sprinkle thyme on top. Place the toast in the preheated oven.

When the cheese is completely melted, the toast can be removed from the oven. Serve the soup with cooked toast.