Cream of Shiitake and Corn Soup
Indulge in the comforting richness of this Cream of Shiitake and Corn Soup, a velvety blend of earthy shiitake mushrooms and naturally sweet corn kernels that creates a luscious, flavor-packed bowl perfect for any season. Sautéed mushrooms lend a caramelized depth of flavor, while fresh thyme, garlic, and a touch of heavy cream elevate the soup to gourmet status. This hearty yet elegant recipe comes together in just 45 minutes, making it an ideal choice for both busy weeknight dinners and cozy gatherings. Garnished with sautéed mushrooms and fresh parsley, this creamy soup is as visually stunning as it is delicious, offering a satisfying balance of texture and taste. Perfect as an appetizer or a light main course, it’s the ultimate comfort food for mushroom lovers searching for a quick, wholesome, and indulgent recipe.
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Recipe Information
Ingredients
- 300 grams shiitake mushrooms
- 250 grams fresh corn kernels (or frozen)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon thyme leaves, fresh
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the shiitake mushrooms to remove any dirt, then finely slice them.
Heat the olive oil and 1 tablespoon of butter in a large pot over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to caramelize. Remove a few cooked slices of mushrooms and set aside for garnish.
Add the remaining butter to the pot, followed by the chopped onion and garlic. Cook for 3-4 minutes until the onion is translucent and fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a light roux.
Slowly pour in the vegetable stock, whisking to combine thoroughly and avoid lumps. Bring the mixture to a gentle simmer.
Add the corn kernels, fresh thyme, salt, and black pepper to the pot. Simmer for 10 minutes, allowing the flavors to meld together.
Use an immersion blender to blend the soup until smooth, or transfer it in batches to a countertop blender. Adjust the consistency by adding extra vegetable stock if needed.
Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper if necessary.
Ladle the soup into bowls and top with the reserved sautéed mushrooms and freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 41.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3502 mg | 75% | |
*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.
