Shimeji Mushroom Soup

  • Difficulty: Basic
  • 40 minutes
  • 3 servings
Shimeji Mushroom Soup

The umami-rich shimeji mushroom is the star of the show in this soup. But we added other mushrooms, too, for the sake of variety. Also, two carrots found their way into the pot, together with red onion. We flavored with thyme and bay leaves and we liked what we tasted. We hope you will, too.

Ingredients Needed for Shimeji Mushroom Soup

1 ounce butter
1 tablespoon olive oil
1 red onion, sliced
2 medium carrots, sliced
3 ounces of shimeji mushrooms
bay leaves
5 ounces of canned mushrooms
salt
pepper
fresh thyme
2 ½ cups of water

How to Cook Shimeji Mushroom Soup

  1. Melt the butter in a pot over low-medium heat. Add the olive oil, onion, and carrots. Cook and stir until tender.
  2. Add the shimeji mushrooms and stir them in.
  3. Season with 2-3 bay leaves and add the canned mushroom mix. Stir them in and season with salt and pepper in the process.
  4. Add 1-2 tablespoons of fresh thyme, stir it in, then add the water. Boil for 25 minutes.
  5. Serve garnished with more fresh thyme.

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