I’ve got to say, there’s nothing quite like a warm bowl of Double Umami Mushroom Soup on a chilly evening. The way those rich, earthy flavors swirl together is pure comfort. Honestly, sometimes I wonder if I could live off this soup alone. Have you ever tasted something that just wraps around you like a cozy blanket? Well, this is it. Keep your spoon ready, because I’m about to share how you can whip up this delightful dish at home.
Why You’ll Love This Recipe
When it comes to comfort food, there’s just something about a warm bowl of soup that feels like a hug on a chilly day, right? You’re gonna adore this double umami mushroom soup.
Seriously, it’s packed with flavor! The cremini and shiitake mushrooms mingle in rich butter and garlic, and trust me, the aroma alone will have you doing a little happy dance in your kitchen.
Plus, the splash of Kikkoman Teriyaki Takumi gives it that extra kick. It’s creamy, hearty, and feels indulgent without being heavy.
Honestly, each spoonful feels like a warm cuddle. So, whether you’re feeling under the weather or just want to treat yourself, this soup’s about to become your go-to cozy classic.
Equipment List
As you plunge into making this double umami mushroom soup, you’ll want to gather your tools and ingredients first to make the process smooth and enjoyable. You’ll need a sturdy soup pot for all that aromatic goodness, a wooden spoon for stirring—because plastic spoons just don’t cut it in my kitchen, do they? Wooden spoons are essential kitchen tools that help in evenly mixing and preventing scratches on your cookware.
Don’t forget a sharp knife; trust me, chopping mushrooms is much more fun when you’re not battling dull blades. A cutting board is essential for making a beautiful mess, which I always do.
Oh, and you’ll need a blender to transform your soup into that velvety texture we love. Finally, grab measuring cups and spoons—because eyeballing flour never ends well for me. Happy cooking!
Our Ingredients
Let’s explore the delightful world of cooking with our Double Umami Mushroom Soup. If you’ve ever tasted a broth that wraps around you like a warm hug on a chilly day, you know the magic that’s possible in your own kitchen. This recipe is packed with flavor from earthy mushrooms and a rich creaminess that makes every spoonful comforting. You’ll want to get yourself prepped with all the right ingredients before you start simmering away. So, without further delay, here’s what you’ll need to whip up this cozy bowl of goodness.
Ingredients
- 2 tbsp unsalted butter
- ½ cup chopped shallots
- 2 tsp minced garlic
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stems removed
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 2 tsp fresh thyme leaves
- 1 dried bay leaf
- ¼ cup Kikkoman Teriyaki Takumi, Gochujang Spicy Miso
- Salt and pepper to taste
- 1 cup heavy cream
Now, when it comes to the mushrooms, feel free to get creative. Different types of mushrooms can give your soup a unique flavor profile—there’s no one-size-fits-all here. You could even toss in some oyster mushrooms or portobellos if they’re what you fancy (or have lurking in your fridge). The freshness of your ingredients can take your soup to the next level, so hitting up a local farmer’s market is a lovely idea if you want the best taste. And remember, the balance of flavors can be adjusted to your liking, so don’t hesitate to sprinkle in some extra salt or pepper if you think it needs a little more pizzazz. Just keep tasting—trust your palate!
Step-by-Step Instructions
Making the Double Umami Mushroom Soup isn’t just about following a recipe; it’s about diving into a cozy experience that fills your kitchen with mouthwatering aromas. This soup is packed with a variety of mushrooms and rich cream, creating a flavor explosion in every spoonful. So, let’s roll up our sleeves and get cooking! Additionally, using high end cookware set can elevate your cooking experience and ensure even heat distribution for perfect results.
Step-by-Step Instructions
- Sauté the Base: Start by heating 2 tablespoons of unsalted butter in a large pot over medium heat. Once it’s melted and bubbling, toss in ½ cup of chopped shallots and 2 teaspoons of minced garlic. Sauté these until the shallots are soft and translucent, about 3-4 minutes. The smell? Absolutely divine.
- Add the Mushrooms: Next, add 8 ounces of sliced cremini mushrooms and 8 ounces of shiitake mushrooms with their stems removed. Stir them into the buttery mixture, allowing them to cook for another 5-7 minutes, or until the mushrooms release their moisture and start to get a nice, golden color. Trust me, your kitchen will feel like a gourmet restaurant.
- Incorporate the Flour: Sprinkle in ¼ cup of all-purpose flour, stirring well to combine. Cook this mixture for about 1 minute to get rid of the raw flour taste. You want everything to be coated nicely—think of it as giving your mushroom friends a little floury hug.
- Pour in the Broth: Gradually pour in 3 cups of vegetable broth, stirring continuously to prevent lumps from forming. Add in 2 teaspoons of fresh thyme leaves and 1 dried bay leaf for a hit of herbaceous flavor. Bring this to a gentle simmer and let it bubble away for about 10 minutes. This is where the magic really starts to happen.
- Flavor it Up: Now, stir in ¼ cup of Kikkoman Teriyaki Takumi, Gochujang Spicy Miso, along with salt and pepper to taste. This sauce will amplify the umami flavor of the soup, turning it into something exceptionally comforting. Simmer for another couple of minutes while you do a little taste test. Adjust your seasoning if needed—more pepper, perhaps?
- Blend the Soup: Once everything is simmered together beautifully, discard the bay leaf and use an immersion blender to blend the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just be cautious—hot soup can get a bit wild!
- Finish with Cream: Return the blended soup to the pot and stir in 1 cup of heavy cream. Heat through over low heat, allowing the cream to meld with the soup without boiling it. This step is essential for maintaining that luxurious, creamy texture.
- Garnish and Serve: To make it look as good as it tastes, reserve a few of the cooked mushrooms for garnish. Ladle the soup into bowls, add the reserved mushrooms on top, and sprinkle with a few thyme leaves if you’re feeling fancy.
And there you have it! A delicious bowl of Double Umami Mushroom Soup that looks (and smells) like it came straight from a five-star restaurant. Enjoy it with your favorite bread or simply on its own while you bask in the warmth it brings—just don’t forget to share… or not, I won’t judge.
Tips & Variations
Creating a cozy bowl of Double Umami Mushroom Soup is just the beginning of your culinary adventure; there are so many ways to put your personal spin on it.
If you want to add a bit of zest, I love tossing in a splash of soy sauce or a pinch of chili flakes for a satisfying kick.
Feeling adventurous? Swap in different mushrooms, like portobello or oyster, to shake things up.
Texture can be your best friend—consider adding some crispy fried onions on top for that delightful crunch.
And let’s not forget toppings, right? Fresh herbs or a sprinkle of cheese can take it to the next level.
Who knew soup could be so fun? Give it a try, and tailor it to your taste!
How to Serve?
When it comes to serving Double Umami Mushroom Soup, the experience can be just as delightful as the cooking. I like to invite friends over and let the aroma set the mood.
Pour the soup into bowls—don’t skimp on that creamy texture, trust me. I usually garnish with those reserved sautéed mushrooms and a sprinkle of fresh thyme for a pop of color.
You can serve it with crusty bread on the side for dipping, because let’s be honest, who doesn’t love a good dip? If I’m feeling fancy, I might drizzle a bit of olive oil on top.
It’s cozy, it’s comforting, and it’s perfect for impressive dinners or just an excuse to treat myself.
Storage & Reheating Guide
Storing Double Umami Mushroom Soup is pretty straightforward, and trust me, it’s worth doing.
After you’ve enjoyed your bowl (or two), let the soup cool completely. Then, transfer it to an airtight container. It’ll happily chill in your fridge for about 4-5 days—great for those lazy weeknight dinners.
If you want to keep it longer, go for the freezer. Just scoop it into containers, leaving some space for expansion, and it can last up to 3 months.
When it’s time to eat again, simply thaw it in the fridge overnight. For reheating, I usually use the stove for even heating. Just don’t forget to stir it!
You wouldn’t want a burnt bottom, right? We’ve all been there. Additionally, using airtight food storage solutions can further enhance the longevity of your soup by keeping it fresh and flavorful.
Final Thoughts
After you’ve stashed away that delicious Double Umami Mushroom Soup for later—because let’s be honest, you’ll want to—it’s time to reflect on just how delightful this dish is.
Every spoonful is a warm embrace, perfectly creamy, yet packed with flavor. Is there anything better than savoring umami goodness while snuggled up on the couch? I don’t think so.
Plus, it’s versatile; you can sip it solo or pair it with a crusty bread.
But let’s keep it real: don’t let that bay leaf sneak past you; it’s like a stealthy ninja in your soup. I may have learned that the hard way.