Best Shiitake Mushroom And Cheddar Soup Recipes

Mushroom and Cheddar Cheese Soup image

Yield Serves 4

Number Of Ingredients 9

1 1/2 ounces dried porcini mushrooms
2 tablespoons (1/4 stick) unsalted butter
6 ounces fresh shiitake mushrooms, stems removed, sliced
1 bunch green onions, chopped
2 tablespoons all purpose flour
2 cups canned chicken broth
2 cups milk
1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar cheese
Minced fresh parsley

Steps:

Cover porcini with hot water and soak 30 minutes. Drain.
Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.

Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.