Japanese Mushroom Soup

Japanese Mushroom Soup

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About this recipe: A very mild fresh mushroom soup and very easy to improvise; most of the quantities can be changed according to taste.


Serves: 6 

  • 1/2 stalk celery, chopped
  • 1 small onion, chopped
  • 1/2 carrot, chopped
  • 1 small knob ginger, grated
  • 1 small clove garlic, crushed
  • 150g chopped fresh shiitake mushrooms
  • 100g portobello mushrooms, sliced
  • 1.5 litres (6 cups) beef stock
  • handful minced fresh chives

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add beef stock. Bring to a rolling boil over high heat. Cover, reduce heat to medium, and simmer for 45 minutes.
  2. Place all of the remaining mushrooms into a separate saucepan. When the vegetable-beef stock is ready, place a sieve over the pan with the mushrooms in it. Strain the vegetable-beef stock into the pan. Discard strained vegetables.
  3. Serve the mushroom soup in small porcelain bowls, and sprinkle fresh chives over the top.

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