Black Mushroom Soup
Savor the earthy richness of Black Mushroom Soup, a hearty and aromatic dish perfect for cozy evenings. Featuring rehydrated dried black mushrooms like shiitake or wood ear, this soup boasts a deep umami flavor that’s amplified by hints of garlic, thyme, and a splash of soy sauce. The creamy texture comes from a luscious blend of heavy cream and a flour-thickened base, while vegetable broth and the mushroom soaking liquid create a layered depth of flavor. With just 20 minutes of prep and 40 minutes of cooking, this nutrient-packed recipe is both comforting and elegant. Serve it warm, garnished with a sprinkle of fresh parsley, for a visually appealing and satisfying bowl of nourishment. Perfect for mushroom lovers and a fantastic vegetarian option, this Black Mushroom Soup is sure to become a dinner-table favorite.
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Recipe Information
Ingredients
- 1 cup dried black mushrooms (shiitake or wood ear)
- 4 cups boiling water
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Place the dried black mushrooms in a heatproof bowl and pour the boiling water over them. Let them soak for 20 minutes until fully rehydrated.
Once the mushrooms have softened, remove and thinly slice them, discarding any tough stems. Keep the soaking liquid, straining it through a fine mesh sieve to remove any grit.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent.
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Sprinkle the flour over the onion mixture and stir well, cooking the flour for 2 minutes to eliminate the raw taste.
Gradually pour in the vegetable broth and the reserved mushroom soaking liquid, whisking constantly to avoid lumps.
Add the sliced black mushrooms to the pot and bring the soup to a gentle boil. Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
Stir in the heavy cream and soy sauce, then season with salt and ground black pepper. Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with fresh chopped parsley for added freshness and color.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
