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- 1 cup dried shiitake mushrooms, rehydrated and sliced - 4 medium potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon ginger, grated - 1 teaspoon thyme - Salt and pepper to taste - Fresh chives or parsley for garnish Gathering the right ingredients is key to making a great shiitake potato soup. Start with dried shiitake mushrooms. They add a deep, umami flavor to the dish. You can rehydrate them by soaking in warm water for about 20 minutes. This step helps bring out their rich taste. Next, you need potatoes. I suggest using medium-sized ones. They add creaminess and body to the soup. Peel and dice them into small cubes for even cooking. Onion and garlic are essential for building flavor. Chop the onion finely and mince the garlic. These aromatics form the base of your soup. Their scent while cooking will make your kitchen feel warm and inviting. Don’t forget the vegetable broth. It acts as the soup's foundation. Choose a high-quality broth for the best taste. Coconut milk adds creaminess and a subtle sweetness. It balances the flavors beautifully. You’ll also need olive oil, ginger, and thyme. Olive oil gives a nice richness. Grated ginger adds a bit of warmth. Thyme brings a lovely herbal note to the dish. Lastly, season with salt and pepper to taste. Fresh chives or parsley make perfect garnishes. They not only brighten the soup but also add a fresh crunch. With these ingredients, you’re ready to create a satisfying, healthy, and comforting meal. {{ingredient_image_1}} 1. Heat a large pot over medium heat. Add 2 tablespoons of olive oil. 2. Once the oil is warm, add 1 medium onion, finely chopped. Sauté until the onion is translucent, about 5 minutes. 3. Next, add 3 cloves of minced garlic and 1 teaspoon of grated ginger. Cook for 1-2 minutes. The aroma will fill your kitchen. 1. Now, stir in 4 medium potatoes, peeled and diced, along with 1 cup of rehydrated and sliced shiitake mushrooms. Sauté for 4-5 minutes. 2. Pour in 4 cups of vegetable broth, making sure all the vegetables are covered. Bring the mix to a boil. 3. Reduce the heat and let it simmer for 15-20 minutes. Cook until the potatoes are tender. 1. Using an immersion blender, carefully blend the soup until smooth. If you do not have one, you can blend in batches using a traditional blender. 2. Stir in 1 cup of coconut milk and 1 teaspoon of thyme. Season with salt and pepper to taste. 3. Heat the soup through until it is warm. Serve hot and add fresh chives or parsley for a nice touch. Choosing fresh ingredients makes a big difference. Select firm potatoes without spots. For mushrooms, look for plump, moist ones. Fresh garlic and onion add strong flavor. Using high-quality vegetable broth boosts the taste. Adjusting thickness is easy. If your soup is too thick, add more broth or water. Blend less if you want chunkier soup. For a creamier texture, stir in more coconut milk. Play with the thickness until it’s just right for you. Adding spice can elevate your soup. A dash of cayenne adds heat. Try red pepper flakes for a milder kick. You can also add a splash of soy sauce for umami depth. Using alternative herbs offers fun twists. Instead of thyme, use rosemary for a woodsy flavor. Basil works well too, adding a sweet note. Fresh herbs bring bright flavor; add them just before serving for freshness. Pro Tips Rehydrate Mushrooms Properly: Make sure to soak the dried shiitake mushrooms in warm water for at least 30 minutes to ensure they become tender and flavorful. Use Fresh Herbs: For added freshness, consider using fresh thyme instead of dried. It enhances the flavor profile of the soup significantly. Adjust Consistency: If you prefer a thicker soup, blend a portion of the potatoes and mushrooms separately before mixing them back in. Garnish Creatively: Besides chives or parsley, try garnishing with a sprinkle of smoked paprika for an extra layer of flavor and visual appeal. {{image_2}} You can easily make this soup vegan and gluten-free. To do this, choose an alternative milk. I recommend using almond milk or oat milk instead of coconut milk. These options add a nice creaminess without dairy. For the broth, make sure to pick a gluten-free vegetable broth. Many store-bought brands are gluten-free. Always check the label to be sure. If you prefer homemade broth, it’s simple to make with fresh veggies and herbs. Want to spice up your soup? Try adding some Asian-inspired flavors. You can mix in soy sauce or sesame oil for a unique twist. These add depth and a hint of umami. If you're looking for extra protein, consider adding tofu or tempeh. Both soak up the soup's rich flavors well. You can also add cooked lentils or chickpeas for a hearty boost. These options make the soup even more filling and nutritious. After enjoying your shiitake potato soup, store any leftovers properly. Place the soup in an airtight container. You can refrigerate it for up to four days. Make sure the soup cools before sealing it. This helps keep it fresh. If you want to keep the soup longer, freeze it. Use freezer-safe containers or bags. The soup can last for up to three months in the freezer. When freezing, leave some space in the container. This allows for expansion as the soup freezes. Reheating your shiitake potato soup is easy! The best method is to use the stove. Pour the soup into a pot. Heat it over medium heat until it's warm. Stir often to avoid sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it for one to two minutes. Stir halfway through to ensure even heating. Enjoy your comforting bowl of soup! To rehydrate dried shiitake mushrooms, follow these simple steps: 1. Rinse: Start by rinsing the dried mushrooms under cold water. This removes any dirt. 2. Soak: Place the mushrooms in a bowl and cover them with warm water. Use enough water to fully submerge the mushrooms. 3. Wait: Let them soak for 20 to 30 minutes. This helps them absorb water and become soft. 4. Drain: After soaking, drain the mushrooms. Keep the soaking liquid for added flavor in your soup. 5. Slice: Slice the rehydrated mushrooms as needed for your recipe. These mushrooms will add rich flavor to your shiitake potato soup. Yes, you can use fresh shiitake mushrooms instead of dried ones. Here’s what to know: - Quantity: Use about 2 cups of fresh shiitake mushrooms. They are less concentrated in flavor than dried ones. - Prep: Clean them with a damp cloth. Remove the stems since they can be tough. - Sauté: Add fresh mushrooms to the pot when you sauté the onions. Cook them until they are tender. Fresh mushrooms will give a lighter taste. Enjoy the different texture they bring to your soup! Shiitake potato soup pairs well with various side dishes. Here are some tasty options: - Crusty Bread: A slice of warm, crusty bread makes a perfect dipper. - Salad: A fresh green salad adds a nice crunch and balance. - Cheese Toast: Melted cheese on toast complements the soup’s flavors. - Steamed Veggies: Lightly steamed vegetables are a healthy side choice. These sides will enhance your meal and make it feel complete! The Shiitake Potato Soup recipe offers a warm and tasty meal you can enjoy. You learned how to prepare a flavorful base, cook your vegetables, and blend everything perfectly. Tips for fresh ingredients and flavor boosts help you make the soup just right. You can even modify it to fit vegan or gluten-free needs. Remember to store leftovers safely and reheat properly. Now, you have a delicious dish to share with family and friends. Enjoy your cooking adventure!

Shiitake Potato Bliss Soup

A creamy and comforting soup made with rehydrated shiitake mushrooms and tender potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup dried shiitake mushrooms, rehydrated and sliced
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon ginger, grated
  • 1 teaspoon thyme
  • to taste salt and pepper
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Stir in the diced potatoes and rehydrated shiitake mushrooms, sautéing for an additional 4-5 minutes.
  • Pour in the vegetable broth, ensuring all the vegetables are covered. Bring the mixture to a boil, then reduce heat to a simmer.
  • Cook for 15-20 minutes, or until the potatoes are tender.
  • Using an immersion blender, carefully blend the soup until smooth (or you can blend in batches in a traditional blender).
  • Stir in the coconut milk, thyme, and season with salt and pepper to taste. Heat the soup through, just until warmed.
  • Serve hot, garnished with fresh chives or parsley for a pop of color and flavor.

Notes

For a spicier version, add red pepper flakes.
Keyword potato, shiitake, soup, vegetarian