Creamy Mushroom Soup
A rich and hearty mushroom soup loaded with shiitake, cremini, and oyster mushrooms. Infused with shallots, garlic, white wine, Dijon mustard, and miso paste for deep umami flavor, simmered in a savory blend of vegetable and beef stock.
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🍳 Cooking Flow
Sweat shallots in melted butter, then add mushrooms and season with salt and pepper. → Cook out the mushroom moisture, then stir in garlic, white wine, Dijon mustard, and miso paste. → Stir in flour to cook out the raw taste, then pour in vegetable and beef stock. → Bring to a boil, then simmer on low heat for 25-30 minutes until thick and rich.
Cooking Steps
Brief Cooking Order
Sweat shallots in melted butter, then add mushrooms and season with salt and pepper. → Cook out the mushroom moisture, then stir in garlic, white wine, Dijon mustard, and miso paste. → Stir in flour to cook out the raw taste, then pour in vegetable and beef stock. → Bring to a boil, then simmer on low heat for 25-30 minutes until thick and rich.
Introduction
A rich and hearty mushroom soup loaded with shiitake, cremini, and oyster mushrooms. Infused with shallots, garlic, white wine, Dijon mustard, and miso paste for deep umami flavor, simmered in a savory blend of vegetable and beef stock.
Step 1
Melt butter in a large pot over medium heat, add chopped shallots, and sweat for about 1 minute.
Step 2
Add the sliced cremini and shiitake mushrooms into the pot, then season with salt and black pepper.
Step 3
Add the shredded oyster mushrooms along with an additional pinch of salt and pepper, stirring well to cook down and release moisture.
Step 4
Stir in chopped garlic and add a splash of white wine; let the wine cook down slightly.
Step 5
Add Dijon mustard and miso paste, stirring until thoroughly incorporated into the mushroom mixture.
Ingredients List
Important Notes
Do not overcrowd the pot when sautéing mushrooms so moisture can evaporate properly and mushrooms can brown faster.
Cooking out the water from the mushrooms first allows you to better judge the final consistency when adding liquids.
White wine is optional; feel free to omit it if preferred.
You can customize your soup at the end with scallions, fresh parsley, a splash of heavy cream, or sautéed/fried mushrooms on top.
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