25+ Flavorful Shiitake Soup Recipes That Will Delight Your Mouth

Shiitake mushrooms are revered not only for their rich, umami-packed flavor but also for their numerous health benefits, from boosting immunity to promoting heart health.

When incorporated into soups, shiitake mushrooms elevate a simple dish into something extraordinary, creating a comforting and nourishing bowl that satisfies both body and soul.

Whether you prefer a light, broth-based soup or a creamy, hearty concoction, shiitake mushrooms offer versatility and depth in every bite.

In this blog post, we’ve curated an extensive collection of 25+ shiitake soup recipes to inspire your next meal.

These recipes range from quick and easy weekday dinners to more elaborate creations for special occasions.

Get ready to discover new ways to enjoy the earthy richness of shiitake mushrooms in these flavorful and wholesome soups.

25+ Flavorful Shiitake Soup Recipes That Will Delight Your Mouth

Shiitake mushrooms bring an unmatched depth of flavor to soups, making them a perfect ingredient for a wide variety of recipes.

Whether you’re craving a light broth or a creamy, indulgent bowl, there’s a shiitake soup to suit every taste and occasion.

By exploring the 25+ shiitake soup recipes we’ve shared, you can enjoy the perfect blend of umami, nourishment, and comfort all year round.

From the bold, rich flavors of shiitake mushroom and barley soup to the refreshing lightness of shiitake and bok choy, these recipes showcase the versatility of shiitakes in both classic and innovative soups.

We hope these recipes inspire you to experiment in the kitchen, bringing a little more flavor and warmth to your meals.

Classic Shiitake Mushroom Soup

This classic shiitake mushroom soup showcases the earthy, umami flavor of shiitake mushrooms combined with a hint of ginger and garlic. The broth is rich and aromatic, while the mushrooms add a hearty texture, making this soup both comforting and nutritious. Perfect for a chilly evening or as a starter for a multi-course meal, this soup is simple to make yet deeply flavorful.

Ingredients:

• 2 cups fresh shiitake mushrooms, thinly sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 4 cups vegetable or chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Fresh parsley or green onions for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
2. Add garlic and ginger, stirring for another minute until fragrant.
3. Stir in the shiitake mushrooms and cook until they start to soften, about 5 minutes.
4. Pour in the broth, soy sauce, and rice vinegar. Stir well and bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes to let the flavors meld.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or green onions.

This classic shiitake soup has a rich, savory flavor that pairs well with simple sides or hearty bread. The ginger and garlic balance the earthy mushrooms with a touch of warmth and spice, creating a comforting dish that’s sure to be a favorite. The garnishes not only add a pop of color but also bring freshness to the soup, making each spoonful satisfying and delicious.

Creamy Shiitake and Potato Soup

This creamy shiitake and potato soup combines the mild earthiness of shiitake mushrooms with the comforting, rich texture of potatoes. The addition of cream makes the soup velvety smooth, creating a luxurious and indulgent bowl of soup perfect for cozy meals. This dish feels both rustic and refined, a delightful blend of textures and flavors.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 large potato, peeled and diced
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme or chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in the shiitake mushrooms and potatoes, cooking for 5 minutes until mushrooms are slightly softened.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until potatoes are tender.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer it in batches to a blender.
6. Stir in the heavy cream and season with salt and pepper.
7. Serve hot, garnished with fresh thyme or chives.

This creamy shiitake and potato soup has a luscious texture, with the potatoes adding a natural creaminess to complement the rich mushrooms. The touch of cream enhances the soup’s body, making it a deliciously filling dish. Garnishing with thyme or chives gives a fresh herbal note that lightens the flavor, creating a balanced and comforting meal.

Gingered Shiitake Miso Soup

Gingered shiitake miso soup brings together traditional Japanese flavors in a warming, nourishing bowl. The shiitake mushrooms add a depth of flavor, while the miso paste and fresh ginger lend an umami richness that’s both soothing and invigorating. This is an ideal light soup for a quick, healthy meal or as an appetizer.

Ingredients:

• 2 cups fresh shiitake mushrooms, thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable or dashi broth
• 3 tablespoons white or red miso paste
• 1 tablespoon soy sauce
• 1/2 cup firm tofu, cubed
• 1/2 cup sliced green onions
• Salt to taste

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the grated ginger and cook for 1 minute until fragrant.
2. Add the shiitake mushrooms and sauté until softened, about 5 minutes.
3. Pour in the vegetable or dashi broth and soy sauce, and bring the mixture to a gentle simmer.
4. In a small bowl, dissolve miso paste with a ladleful of the hot broth, then stir the dissolved miso back into the soup.
5. Add the cubed tofu and green onions, simmering for an additional 5 minutes.
6. Taste and add salt if needed.
7. Serve hot, garnished with additional green onions if desired.

This gingered shiitake miso soup has a delicate balance of flavors, from the earthy mushrooms to the spicy ginger and savory miso. The tofu adds a soft texture that complements the slightly chewy mushrooms, creating a satisfying bite in each spoonful. This soup is not only flavorful but also filled with nourishing ingredients, making it an excellent choice for those seeking a wholesome, light meal.

Shiitake Mushroom and Wild Rice Soup

With its nutty wild rice, earthy shiitake mushrooms, and a fragrant herb blend, this shiitake mushroom and wild rice soup is an ideal dish for cold-weather days. The wild rice adds a satisfying texture, while the shiitake mushrooms deepen the soup’s flavor profile, creating a hearty yet elegant meal that’s both comforting and nourishing.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1/2 cup wild rice, rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, and celery, sautéing until softened, about 5 minutes.
2. Stir in the shiitake mushrooms and cook until they start to soften, about 3 minutes.
3. Add the wild rice, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and cover.
4. Simmer for 45 minutes or until the rice is tender, stirring occasionally.
5. Remove the bay leaf and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This shiitake and wild rice soup has a wholesome, satisfying texture that feels both rustic and refined. The mushrooms infuse a deep umami flavor, while the wild rice offers a chewy bite that elevates the heartiness of the soup. The herbs bring an aromatic finish, making this soup a well-rounded dish that’s perfect for a cozy meal.

Shiitake Mushroom and Barley Soup

This shiitake mushroom and barley soup is a rich and nourishing bowl of comfort, combining the chewy texture of barley with the intense, earthy flavor of shiitake mushrooms. Barley’s nutty taste pairs beautifully with the mushrooms, making this soup incredibly satisfying. It’s a filling yet light meal that feels both traditional and timeless.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1/2 cup pearl barley, rinsed
• 1 tablespoon olive oil
• 1 medium carrot, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or beef broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions, garlic, and carrots, sautéing until softened, about 5 minutes.
2. Stir in the shiitake mushrooms and cook for an additional 5 minutes until they release their juices.
3. Add the barley, broth, and thyme. Bring the mixture to a boil, then reduce heat to low.
4. Cover and simmer for 45 minutes, or until the barley is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill or parsley.

This shiitake and barley soup is wonderfully hearty, with the mushrooms and barley adding depth and texture to each spoonful. The carrots bring a slight sweetness that balances the savory flavors of the mushrooms and broth. Garnishing with fresh herbs adds a bright note to this otherwise earthy, filling soup, making it both wholesome and satisfying.

Shiitake Mushroom and Coconut Curry Soup

This shiitake mushroom and coconut curry soup blends the creamy richness of coconut milk with the bold flavors of curry, creating an exotic and deliciously fragrant dish. Shiitake mushrooms add an earthy base that complements the mild heat of the curry, making this a flavorful, warming soup with a unique twist.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 3 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 3 minutes.
2. Stir in the red bell pepper and shiitake mushrooms, cooking until softened, about 5 minutes.
3. Add the red curry paste, stirring well to coat the vegetables.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Stir in the coconut milk and continue to simmer for 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This shiitake and coconut curry soup is a fragrant and flavorful bowl that brings a taste of the tropics to your table. The coconut milk adds a creamy, velvety texture that balances the spice of the red curry paste, while the mushrooms offer a savory, umami depth. The garnish of cilantro and lime adds a fresh, zesty brightness that rounds out each spoonful, making this soup both vibrant and comforting.

Shiitake Mushroom and Kale Soup

This shiitake mushroom and kale soup is a nutritious, hearty dish that combines the earthy flavor of shiitake mushrooms with the vibrant taste of fresh kale. It’s light yet filling, packed with vitamins and minerals, making it ideal for a healthy lunch or dinner. The addition of cannellini beans adds a creamy texture and protein, making this a well-balanced soup for any meal.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, rinsed and drained
• 2 cups fresh kale, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the shiitake mushrooms, cooking until they release their juices and soften, about 5 minutes.
3. Pour in the vegetable broth, beans, and thyme. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. Stir in the kale and cook for an additional 5 minutes until wilted.
5. Season with salt and pepper to taste.
6. Serve hot with a squeeze of lemon for added brightness.

This shiitake and kale soup is a nourishing bowl filled with wholesome ingredients that are both satisfying and healthy. The shiitake mushrooms lend an umami depth, while the beans add creaminess and substance. Kale provides a pop of color and texture, making each spoonful vibrant. The squeeze of lemon at the end balances the earthy flavors with a touch of acidity, creating a refreshing, balanced soup.

Shiitake Mushroom and Lentil Soup

Packed with protein and fiber, this shiitake mushroom and lentil soup is a filling, nutritious dish perfect for any meal. The earthy mushrooms blend beautifully with the hearty lentils, creating a satisfying soup that’s rich in flavor. With a touch of cumin and smoked paprika, this soup has a warming depth that feels both rustic and refined.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Stir in the shiitake mushrooms and cook for another 5 minutes until softened.
3. Add the lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This shiitake and lentil soup is rich, hearty, and satisfying. The smoky paprika adds a subtle depth, while the mushrooms enhance the umami flavor profile. Lentils bring a soft yet filling texture, making this a meal in itself. Each bowl is balanced, nutritious, and wonderfully aromatic, perfect for a comforting meal on a cool day.

Shiitake Mushroom and Spinach Soup with Orzo

This shiitake mushroom, spinach, and orzo soup is a light yet comforting dish with tender mushrooms, fresh spinach, and delicate orzo pasta. It’s easy to prepare and ideal for a quick weeknight dinner. The ingredients meld together beautifully, creating a soup that’s flavorful and satisfying, with just a hint of Italian-inspired flair.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup orzo pasta
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Freshly grated Parmesan cheese for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 5 minutes.
2. Add the shiitake mushrooms and cook until tender, about 5 minutes.
3. Stir in the orzo and vegetable broth, bringing the mixture to a boil.
4. Reduce heat and let simmer for 10 minutes, or until the orzo is tender.
5. Add the spinach and basil, cooking for another 2-3 minutes until spinach is wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with freshly grated Parmesan cheese.

This shiitake and spinach orzo soup is light yet wonderfully savory. The orzo adds a slight heartiness, while the spinach contributes a vibrant green freshness. The mushrooms offer depth, and the sprinkle of Parmesan enhances the Italian-inspired flavors, making each spoonful balanced and satisfying. This soup is perfect for those seeking a comforting, flavorful dish that’s easy to make.

Shiitake Mushroom and Sweet Potato Soup

This shiitake mushroom and sweet potato soup is a vibrant and nutritious dish, combining the natural sweetness of the potatoes with the earthy umami of shiitake mushrooms. The velvety texture of the sweet potatoes pairs beautifully with the tender mushrooms, creating a satisfying and wholesome soup that’s perfect for a cozy meal. A dash of turmeric adds an extra layer of warmth and depth to this already flavorful soup.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the shiitake mushrooms and cook for another 5 minutes, allowing them to release their juices.
3. Add the sweet potato cubes, turmeric, cumin, and vegetable broth. Bring the mixture to a boil.
4. Reduce heat and let simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This shiitake mushroom and sweet potato soup is not only delicious but also packed with nutrients. The sweetness of the potatoes balances the savory, earthy flavor of the mushrooms, creating a well-rounded dish. The addition of turmeric brings a warm, golden hue and a mild spice that enhances the soup’s depth. The fresh cilantro adds a bright, herby finish to this comforting bowl.

Shiitake Mushroom and Tofu Soup

This shiitake mushroom and tofu soup is light yet filling, combining the delicate flavors of shiitake mushrooms with the soft, creamy texture of tofu. A splash of soy sauce and sesame oil gives the broth a savory, aromatic quality, while the mushrooms provide depth and a satisfying umami punch. Perfect for those who love plant-based meals that are both healthy and flavorful.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 tablespoon sesame oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup firm tofu, cubed
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon grated fresh ginger
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant, about 5 minutes.
2. Stir in the shiitake mushrooms and cook for another 5 minutes until tender.
3. Add the vegetable broth, soy sauce, rice vinegar, and grated ginger. Bring the soup to a boil.
4. Reduce the heat and stir in the tofu, simmering for 5-10 minutes to warm through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions.

This shiitake mushroom and tofu soup is wonderfully comforting, with the shiitake mushrooms imparting a rich umami flavor that pairs perfectly with the soft tofu. The sesame oil adds a nutty depth, while the soy sauce and rice vinegar provide just the right balance of saltiness and acidity. It’s a light yet satisfying meal that’s perfect for those seeking a flavorful, plant-based option.

Shiitake Mushroom and Carrot Soup

This shiitake mushroom and carrot soup combines the natural sweetness of carrots with the rich, umami flavor of shiitake mushrooms. The carrots add a vibrant color and a touch of sweetness, while the mushrooms provide a deep, savory base. This simple yet flavorful soup is perfect as a starter or a light meal, with a delicate seasoning profile that lets the natural flavors shine.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 2 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until softened, about 5 minutes.
2. Add the shiitake mushrooms and carrots, cooking for another 5 minutes until the mushrooms soften and release their juices.
3. Pour in the vegetable broth and ground coriander, bringing the soup to a boil.
4. Reduce heat and let simmer for 20 minutes, or until the carrots are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This shiitake mushroom and carrot soup is simple yet bursting with flavor. The sweet carrots provide a lovely contrast to the earthy mushrooms, creating a balanced soup that’s light but satisfying. The coriander enhances the flavor profile with a subtle, aromatic note, making this a comforting and nourishing dish perfect for any occasion.

Shiitake Mushroom and Corn Soup

This shiitake mushroom and corn soup is a sweet and savory combination of fresh corn kernels and earthy shiitake mushrooms. The corn adds a natural sweetness, while the mushrooms contribute depth and umami. With a creamy base and a touch of thyme, this soup is a comforting dish that’s perfect for any season.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 1 cup fresh or frozen corn kernels
• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onions and garlic, sautéing until softened, about 5 minutes.
2. Stir in the shiitake mushrooms and cook for 5 minutes, allowing them to release their juices.
3. Add the corn, vegetable broth, thyme, and bring the mixture to a boil.
4. Reduce heat and simmer for 15-20 minutes, until the flavors meld together.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

This shiitake mushroom and corn soup is a delightful blend of textures and flavors. The sweet corn complements the earthy mushrooms, and the cream adds richness and depth to the soup. The touch of thyme enhances the overall aroma, while the chives bring a fresh, mild onion flavor to balance the sweetness. This soup is perfect for a light lunch or a hearty starter.

Shiitake Mushroom and Bok Choy Soup

This shiitake mushroom and bok choy soup is a refreshing and savory dish that combines tender mushrooms with crisp bok choy in a flavorful broth. The bok choy adds a light, slightly bitter crunch, while the mushrooms provide an earthy depth. The ginger and soy sauce bring a touch of Asian-inspired flavor, making this soup both light and full of character.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 2 cups bok choy, chopped
• 1 tablespoon sesame oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onions and garlic, cooking until fragrant, about 5 minutes.
2. Stir in the shiitake mushrooms and cook for 5 minutes, allowing them to soften.
3. Add the vegetable broth, soy sauce, and ginger, and bring the soup to a boil.
4. Reduce the heat and simmer for 10 minutes to blend the flavors.
5. Stir in the bok choy and cook for an additional 3-4 minutes, until wilted but still vibrant.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions.

This shiitake mushroom and bok choy soup is light, fresh, and full of umami. The mushrooms add depth, while the bok choy offers a refreshing, crunchy contrast. The soy sauce and ginger give the broth an Asian-inspired twist that elevates the soup’s flavor. It’s a perfect balance of savory, fresh, and fragrant—ideal for a light and healthy meal.

Shiitake Mushroom and Leek Soup

This shiitake mushroom and leek soup is an elegant and comforting dish that combines the mild sweetness of leeks with the rich, umami flavor of shiitake mushrooms. The creamy texture of the soup is achieved with a simple base of potatoes, which add substance and smoothness. With a subtle hint of thyme and a splash of white wine, this soup is perfect for a cozy evening meal.

Ingredients:

• 2 cups fresh shiitake mushrooms, sliced
• 2 large leeks, cleaned and sliced
• 1 medium potato, peeled and diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup dry white wine (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, sautéing until soft, about 5 minutes.
2. Stir in the shiitake mushrooms and cook for 5 more minutes until they begin to soften and release their juices.
3. Add the potato, vegetable broth, white wine (if using), and thyme. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This shiitake mushroom and leek soup is both creamy and savory, with a delicate balance of flavors. The mushrooms provide a rich, earthy base, while the leeks offer a mild sweetness that complements the umami flavor. The potatoes create a smooth, velvety texture, making this soup feel indulgent while still light. The thyme adds an aromatic touch that elevates the soup, making it a perfect dish for any occasion.

Note: More recipes​ are coming soon!