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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent.

Step 4

Stir in the minced garlic and thyme, cooking for another minute until fragrant.

Step 5

Sprinkle the flour over the onion mixture and stir well, cooking the flour for 2 minutes to eliminate the raw taste.

Step 6

Gradually pour in the vegetable broth and the reserved mushroom soaking liquid, whisking constantly to avoid lumps.

Step 7

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.

Step 8

Stir in the heavy cream and soy sauce, then season with salt and ground black pepper. Taste and adjust the seasoning as needed.

Step 9

Serve the soup hot, garnished with fresh chopped parsley for added freshness and color.

Nutrition Facts

Serving size	2554.8 grams (2554.8g)

Amount per serving	% Daily Value*
Calories	2220

Total Fat 115.00g	147%
Saturated Fat 64.20g	321%
Polyunsaturated Fat 2.90g
Cholesterol 302mg	101%
Sodium 4116mg	179%
Total Carbohydrate 271.90g	99%
Dietary Fiber 42.90g	153%
Total Sugars 24.20g
Protein 45.60g	91%

Vitamin D 385IU	1925%
Calcium 239mg	18%
Iron 11mg	58%
Potassium 5805mg	124%

*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.

Source of Calories

Fat: 44.9%

Protein: 7.9%

Carbs: 47.2%