Japanese Mushroom Soup

    Japanese Mushroom Soup

    (119)
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    1hr5min


    112 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (119)

    Reviews in English (118)

    by
    90

    After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.  -  08 Jul 2008  (Review from Allrecipes US | Canada)

    by
    51

    Maybe I did something wrong here, but my roommate says it tasted like "slightly flavored water" I agree. I followed all the directions, except mushrooms, and all I got was a pot full of oniony flavored water. I thought that only 3 teaspoons of bouillon and 2 tablespoons of stock sounded like a small amount...  -  08 Mar 2008  (Review from Allrecipes US | Canada)

    by
    46

    This was fantastic - better than our favorite restaurant. Only change, omit the chicken stock and add 1 teaspoon of chicken boullion granules. And don't bother dicing up the veggies, just do a rough chop since they are discarded anyway.  -  08 Mar 2009  (Review from Allrecipes US | Canada)

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