Shiitake Mushroom Soup:


  • 8 oz. shiitake mushrooms, stems removed and caps sliced
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 1/4 cup unsweetened plant-based milk (such as almond or soy milk)
  • Fresh parsley, chopped, for garnish


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent about 5-7 minutes.
  2. Add the sliced shiitake mushrooms and cook for another 5-7 minutes, or until the mushrooms have released their liquid and become tender.
  3. Pour in the vegetable broth and water and add the dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
  5. Stir in the unsweetened plant-based milk and let the soup heat through for another few minutes.
  6. Ladle the soup into bowls and garnish with fresh chopped parsley.

This Shiitake Mushroom Soup is a warm and comforting dish that highlights the rich and savory flavor of shiitake mushrooms. Enjoy it as a cozy meal on a chilly day!

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