Japanese Homemade Cream of Mushroom Soup

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Cooking Method: Sauteing, Simmering

Cuisine: Chinese, Filipino, Indonesian, Japanese, Thai

Courses: Appetizer, Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 220

Description

This Japanese homemade cream of mushroom soup combines earthy cremini and shiitake mushrooms into a nourishing gluten-free soup bowl that supports longevity.

Ingredients

Fresh Mushrooms

400 grams of cremini or button mushrooms, sliced
100 grams of shiitake mushrooms, stem removed and sliced

For Vegetables & Aromatics

1 large yellow onion, finely chopped
3 cloves of garlic, minced
2 medium celery stalks, diced
2 medium carrots, peeled and diced

For Herbs & Spices

1 teaspoon of dried thyme
1 teaspoon of dried oregano
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of sea salt (adjust to taste)

For the Liquid Base

4 cups of low sodium vegetable broth
1 cup of water
1 cup of unsweetened almond milk or low-fat milk (for a creamier texture, you can also use cashew milk)

For Cream & Thickener

1/2 cup of heavy cream or coconut cream for a dairy-free alternative
2 tablespoons of all purpose flour or gluten-free flour blend (optional, for extra thickness)

For Finishing Touches

1 tablespoon of olive oil or avocado oil
1 medium bay leaf
1/4 cup of fresh parsley, chopped (for garnish)
A squeeze of fresh lemon juice (optional, for brightness)

How To Make Mushroom Soup (Step-By-Step Instructions)

1
Clean and Slice Mushrooms
- Gently wipe the mushrooms with a damp cloth to remove any dirt.
- Slice the cremini, button, and shiitake mushrooms evenly.
- Consistent slicing ensures even cooking.
2
Chop Vegetables
- Finely chop the onion, mince the garlic, dice the celery, and carrots.
- This will help the vegetables meld together during cooking and release their flavors.
3
Measure Liquids and Spices
- Pre-measure the vegetable broth, water, almond milk, and cream.
- Having everything prepped ahead of time ensures a smooth cooking process.
4
Heat the Oil
- In a large heavy bottomed pot, heat 1 tablespoon of olive oil over medium heat.
5
Add Aromatics
- Once the oil shimmers, add the chopped onion, garlic, celery, and carrots.
- Sauté for about 5-7 minutes until the onions turn translucent and the vegetables begin to soften.
6
Incorporate Herbs
- Stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.
- Allow the spices to infuse the vegetables, releasing their aromas.
7
Add Mushrooms to the Pot
- Increase the heat to medium-high and add the sliced mushrooms.
- Let them cook, stirring occasionally, for about 8-10 minutes.
- The mushrooms will release their moisture and start to brown, deepening their flavor.
8
Optional Thickening
- If you prefer a thicker soup, sprinkle in 2 tablespoons of flour.
- Stir continuously for 1-2 minutes to cook out the raw flour taste and coat the vegetables
9
Pour in the Liquids
- Gradually add the vegetable broth, water, and almond milk to the pot.
- Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
10
Simmer
- Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes.
- This allows the flavors to meld together beautifully.
11
Add Cream
- About 3 minutes before the end of the simmering period, stir in the heavy cream (or coconut cream) to create a luxurious, velvety texture.
- Adjust the seasoning at this point with additional salt and pepper if needed.
12
Remove the Bay Leaf
- Once the soup is fully cooked, remove the bay leaf.
13
Blend (Optional)
- For a smoother consistency, use an immersion blender to partially blend the soup.
- Alternatively, blend half of the soup in a countertop blender and mix it back in for a delightful mix of textures.
14
Garnish & Serve
- Add a squeeze of fresh lemon juice and garnish with chopped parsley before serving.
- Ladle into bowls and serve hot with crusty bread or a side salad.

Nutrition Facts

Servings 4

Serving Size 1 bowl

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Sodium 430mg18%
Potassium 420mg12%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 4g
Protein 7g15%

Vitamin A 350 IU
Vitamin C 8 mg
Calcium 90 mg
Iron 2.5 mg
Vitamin D 30 IU
Vitamin K 15 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mushrooms shrink a lot, use more than you think.
Avoid boiling after adding cream (to prevent curdling).
Properly sauté the aromatics and vegetables to develop deep, layered flavors.
Allow the soup to simmer gently for at least 20 minutes to let the flavors meld.
Use a flour slurry for extra thickness if desired, but avoid overcooking once cream is added.