Shitake Mushroom Soup Recipe – I wanted something different that wasn’t a cream of mushroom soup and threw this together. The ingredients include Shitake mushrooms, Mini Bella mushrooms, and tomato sauce as opposed to a cream base. Enjoy.
I love mushrooms and soup is such a great dish for the winter time. I looked online for a recipe, but every mushroom soup recipe I could find was for a cream of mushroom soup. I am dairy free and I didn’t feel like using coconut based cream products to make a creamy mushroom soup. So, I did my own thing…and it came out pretty tasty!
Shitake Mushroom Soup Recipe
Shitake Mushroom Soup Recipe Ingredients
- 8 oz container of Shitake mushrooms, quartered
- 8 oz container of Mini Bella mushrooms, quartered
- 5 T non-dairy butter (or butter if you can do dairy)
- 1 small-medium onion diced
- 1 cup of diced celery
- 3 cloves of garlic, minced
- 4 c beef broth
- 1 c tomato sauce
- salt and pepper to taste
- diced green onion for garnish
Shitake Mushroom Soup Recipe Directions
Saute onion, garlic, and celery in melted “butter” for a couple minutes, add in mushrooms and continue to saute for about 5-7 minutes. Add in broth, sauce and seasonings. Simmer for about 1 hour.
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This Shitake Mushroom Soup Recipe makes 4 servings.
