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- 1 cup dried shiitake mushrooms, rehydrated in warm water, drained, and sliced - 4 medium potatoes, peeled and cut into ½-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 1 cup coconut milk (full-fat for creaminess) - 2 tablespoons olive oil - 1 teaspoon fresh ginger, grated - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste - Fresh chives or parsley, finely chopped, for garnish I love using dried shiitake mushrooms in this recipe. They add a rich, umami flavor. You must rehydrate them first. Just soak them in warm water for about 20 minutes. After that, drain and slice them. Next, we have medium potatoes. They are great for this soup. Peel and cut them into half-inch cubes. This size helps them cook evenly and become soft. Onion, garlic, and ginger are key in this soup. Chop the onion finely. Mince the garlic and grate the ginger. These ingredients provide a wonderful aromatic base. I recommend using low-sodium vegetable broth. It keeps the soup tasty without being too salty. Coconut milk adds a creamy texture. Use full-fat coconut milk for the best results. You also need olive oil, dried thyme, salt, and pepper. They enhance the soup's flavor. Finally, fresh chives or parsley make perfect garnishes. They add color and freshness to each bowl. Gather these ingredients, and you're ready to make a warm, comforting bowl of shiitake potato soup! {{ingredient_image_2}} 1. Start by warming olive oil in a large pot over medium heat. 2. Add the finely chopped onion to the pot. Sauté it for about 5 minutes. It should become soft and translucent. 3. Next, introduce minced garlic and fresh ginger. Cook them for 1-2 minutes until aromatic. Stir often to avoid burning. 4. Now, add the cubed potatoes and sliced shiitake mushrooms. Sauté these for 4-5 minutes. This step helps to coat them in oil and enhances their flavors. 1. Carefully pour in 4 cups of vegetable broth. Ensure all the ingredients are submerged. 2. Bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer. 3. Allow the soup to simmer for 15-20 minutes. Stir occasionally until the potatoes are fork-tender. 1. Once the potatoes are cooked, use an immersion blender to puree the soup. You can also use a traditional blender, cooling the soup slightly first. 2. Stir in 1 cup of creamy coconut milk and dried thyme. Season with salt and freshly cracked black pepper to taste. 3. Gently heat the soup again until warm but do not let it boil. 4. Serve the hot soup in bowls, topped with fresh chives or parsley for a pop of color and flavor. Sautéing is key for great taste. When you sauté onion and garlic, their flavors mix and deepen. Start with medium heat and olive oil. Cook until soft and golden. This step builds a strong base for your soup. Using high-quality ingredients matters too. Good mushrooms and fresh veggies make a big difference. Dried shiitake mushrooms bring umami to your dish. Choose fresh potatoes and herbs for the best flavor. Fresh chives or parsley add a nice touch when you serve. If you don’t have an immersion blender, use a regular blender instead. Just be careful! Allow the soup to cool a bit before blending. Blend in small batches for safety. Adjust the soup’s thickness to your liking. If you want a thicker soup, blend less. For a thinner soup, blend more. You can also add more broth or coconut milk to change the texture. This way, you can make it just how you like! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavors of your soup. Fresh ingredients provide a vibrant taste that dried or preserved items can't match. Adjust Consistency: If you prefer a thicker soup, blend less of the mixture or add more potatoes. For a thinner soup, gradually add more vegetable broth until desired consistency is reached. Flavor Boost: For an extra depth of flavor, consider adding a splash of soy sauce or tamari along with the coconut milk. This will enhance the umami notes of the shiitake mushrooms. Garnish Wisely: Elevate your presentation by using a mix of fresh herbs for garnish. Chives, parsley, or even a drizzle of chili oil can add color and a flavorful kick to your soup. {{image_4}} You can make this soup your own by adding extra veggies. Carrots add sweetness, while celery gives crunch. These veggies cook well and blend nicely into the soup. If you want more protein, consider adding tofu or beans. Tofu soaks up flavors and adds creaminess. Beans make the soup heartier and are a great source of protein. You can use chickpeas or white beans for a tasty twist. This soup is easy to adapt for different diets. It is already vegan and gluten-free. Just check your broth for gluten. If you want to skip coconut milk, consider using almond milk or oat milk. These options keep the soup creamy and rich. You can also use cashew cream for a nutty taste. Feel free to experiment with these variations. Each choice can change the flavor and texture for a unique dish every time! Store leftovers in an airtight container. Make sure to cool the soup first. Place it in the fridge within two hours. The soup stays fresh for about three to four days. Always label the container with the date. When reheating, pour the soup into a pot. Heat it on medium-low. Stir frequently to avoid sticking. If it’s too thick, add a splash of water or broth. Heat until steaming, but don’t let it boil. You can freeze the soup for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup freezes well for up to three months. For thawing, move the container to the fridge overnight. If you need it faster, run the container under warm water. Once thawed, reheat as explained above. Add a little broth or water if needed. Enjoy a warm bowl of comfort any time! To rehydrate dried shiitake mushrooms, follow these simple steps: 1. Gather your mushrooms: Use 1 cup of dried shiitake mushrooms. 2. Warm water: Boil water and let it cool a bit. 3. Soak: Place the dried mushrooms in a bowl and cover them with warm water. 4. Wait: Let them soak for 20-30 minutes. This softens them. 5. Check: They should be plump and tender. 6. Drain: Remove them from the water and slice them for your soup. Rehydrating mushrooms brings back their rich flavor. Don’t forget, the soaking liquid can be used in the soup for extra depth. Yes, you can use fresh shiitake mushrooms. Here’s how they differ: - Flavor: Fresh shiitake mushrooms have a milder taste compared to dried ones. They provide a softer texture. - Preparation: You don’t need to soak them. Just clean and slice them. - Cooking time: Fresh mushrooms cook faster than dried. Add them to the pot after sautéing the onion and garlic, cooking for around 4-5 minutes. Both types of mushrooms work well, but each gives a unique touch to the soup. Pair your Shiitake Potato Soup with these tasty options: - Crusty bread: A warm baguette or sourdough complements the soup. - Salad: A simple green salad adds freshness. - Cheese: Try a bit of shredded cheese on top for richness. - Rice: Serve with a side of steamed rice for a filling meal. These side dishes enhance the soup's flavors and make your meal more satisfying. This blog covers how to make a tasty Shiitake Potato Soup. We talked about ingredients, from dried shiitake mushrooms to fresh herbs. I shared step-by-step instructions for cooking, blending, and serving. Remember to sauté your veggies for the best flavor and feel free to add your favorite ingredients. This soup is easy to store and freeze for later meals. Enjoy each bowl as a warm hug on a chilly day. Happy cooking!

Shiitake Potato Bliss Soup

A creamy and comforting soup featuring shiitake mushrooms and potatoes, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup dried shiitake mushrooms, rehydrated in warm water, drained, and sliced
  • 4 medium potatoes, peeled and cut into ½-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup coconut milk (full-fat for creaminess)
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon dried thyme
  • to taste salt and freshly cracked black pepper
  • for garnish fresh chives or parsley, finely chopped

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.
  • Introduce the minced garlic and grated ginger to the pot, cooking for an additional 1-2 minutes until the mixture is aromatic, stirring frequently to prevent burning.
  • Add the cubed potatoes and rehydrated shiitake mushrooms to the pot. Sauté the vegetables for an extra 4-5 minutes, stirring often to coat them in the oil and enhance their flavors.
  • Carefully pour in the vegetable broth, ensuring all the ingredients are submerged. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer.
  • Allow the soup to simmer for 15-20 minutes, or until the potatoes are fork-tender, stirring occasionally.
  • Once the potatoes are cooked, use an immersion blender to puree the soup to a smooth consistency directly in the pot (alternatively, blend in batches using a traditional blender, allowing the soup to cool slightly before blending).
  • Stir in the creamy coconut milk and dried thyme, seasoning with salt and pepper to taste. Gently heat the soup again until it is warmed through, being careful not to let it boil.
  • Serve the soup hot in bowls, topped with a sprinkle of fresh chives or parsley for a burst of color and added freshness.

Notes

Use full-fat coconut milk for extra creaminess.
Keyword comfort food, potato, shiitake, soup, vegetarian