Maitake Mushroom Soup Recipe

Mushroom soup
Wild mushroom soup

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Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
182 Calories
7g Fat
27g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 182
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 907mg 39%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 5g
Vitamin C 13mg 66%
Calcium 57mg 4%
Iron 2mg 13%
Potassium 662mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich, delicious recipe for maitake mushroom soup is layered with complex flavors. An optional splash of cognac gives a wonderfully flavorful nod to French cooking. Maitake and shiitake mushrooms are known for their medicinal value. It is believed that they strengthen the heart, improve immunity, and assist the body’s detoxification process. They are also purported to possess anti-cancer properties. One thing I can promise you: regardless of its medicinal value, this soup is superb.


  • 1/2 ounce dried shiitake mushrooms, soaked in 1 cup hot water

  • 4 ounces maitake mushrooms (hen of the woods), chopped

  • 8 ounces assorted mushrooms, preferably cremini and shiitake

  • 3 tablespoons olive oil

  • 2 large shallots, chopped

  • 1 small leek, chopped

  • 1 small Vidalia onion, chopped

  • 1 celery stalk, chopped

  • 1 carrot, chopped

  • 1 medium potato, peeled and chopped

  • 4 cups vegetable stock, chicken stock, or water

  • 2 tablespoons tamari

  • 1 tablespoon cognac, optional

  • 1 bay leaf

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon chopped fresh rosemary

  • 1/2 teaspoon sea salt, or to taste

  • 1/4 teaspoon ground pepper, or to taste

Steps to Make It

  1. Drain the shiitake mushrooms and reserve the liquid. Chop all the mushrooms. Heat oil over medium flame in a soup pot.

  2. Add mushrooms to pot along with shallot, leek, onion, celery, carrot, and potato. Increase heat to medium-high, and cook vegetables, stirring often, until they begin to soften, about ten minutes.

  3. Add reserved soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes.

  4. Add thyme and rosemary, and puree with a hand-held stick blender until smooth.

  5. Season to taste with salt and pepper, and simmer an additional 5 minutes.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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