Mushroom Soup

    1 hour

    This is a very mild, salty, tangy starter soup from Japan. Feel free to experiment and add ingredients according to taste.

    112 people made this

    Serves: 6 

    • 1/2 stalk celery, chopped
    • 50g butter
    • 1 small onion, chopped
    • 3 leeks, chopped
    • 1/2 carrot, chopped
    • 2 onions, chopped
    • 1 small knob ginger, grated
    • 2 cloves garlic, finely chopped
    • 1 small clove garlic, minced
    • 900g chopped mushrooms
    • 150g chopped fresh mushrooms (shiitake preferred)
    • 2 teaspoons dried savory
    • 75g portabellini mushrooms, sliced
    • 1/4 teaspoon dried oregano
    • 500g chicken stock
    • 75ml sherry
    • handful minced fresh chives (green onion)
    • 2.2 litres chicken stock
    • 2 tablespoons tomato puree
    • 1 bay leaf
    • salt to taste
    • ground black pepper to taste
    • 10 leaves fresh spinach

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large pan or pot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add stock. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
    2. Saute butter, leeks, onion and garlic until clear. Add mushrooms (except 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato puree and bay leaf. Simmer for 30 minutes.
    3. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a sieve over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
    4. Strain out the vegetables.
    5. Serve the stock with mushrooms in small porcelain bowls, and sprinkle fresh green onion over the top.
    6. Stir the reserved mushrooms and spinach leaves into the stock and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (91)


    After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.  -  08 Jul 2008  (Review from Allrecipes US | Canada)


    Maybe I did something wrong here, but my roommate says it tasted like "slightly flavored water" I agree. I followed all the directions, except mushrooms, and all I got was a pot full of oniony flavored water. I thought that only 3 teaspoons of bouillon and 2 tablespoons of stock sounded like a small amount...  -  08 Mar 2008  (Review from Allrecipes US | Canada)


    This was fantastic - better than our favorite restaurant. Only change, omit the chicken stock and add 1 teaspoon of chicken boullion granules. And don't bother dicing up the veggies, just do a rough chop since they are discarded anyway.  -  08 Mar 2009  (Review from Allrecipes US | Canada)