Japanese mushroom soup

    (119)
    1 hour

    A very mild fresh mushroom soup. It's a very improvisable recipe; most of the quantities can be changed according to taste.


    115 people made this

    Ingredients
    Serves: 6 

    • 1/2 stalk celery, chopped
    • 1 small onion, chopped
    • 1/2 carrot, chopped
    • 1 small knob root ginger, grated
    • 1 small clove garlic, minced
    • 150g (5 oz) chopped fresh shiitake mushrooms
    • 75g (3 oz) portabellini mushrooms, sliced
    • 3 (500g) containers beef stock
    • handful minced fresh chives

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

    1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add beef 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. 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.
    3. Serve the stock with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top.

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    Reviews & ratings
    Average global rating:
    (119)

    Reviews in English (89)

    MikiM
    by
    0

    , this soup is delicious! It was very quick and easy to make. My whole family enjoyed it. I did replace all the mushrooms with just normal ones and it still tasted great.  -  05 Apr 2013

    by
    0

    i liked the idea but didn't have a strainer, so i grated all the vegetables and cut half of the mushrooms in large pieces and the remaining half in smaller pieces and just boiled them all together.. loved it!!! so easy, tasty and warming  -  01 Jun 2012

    by
    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)

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