Double Umami Mushroom Soup

This Double Umami Mushroom Soup combines cremini and shiitake mushrooms with a secret ingredient that takes the flavor to the next level. The rich, savory broth is so satisfying, you’ll want to make it every week. I love how this recipe transforms simple mushrooms into something truly special.

I’ll never forget the first time I stirred Kikkoman Teriyaki Takumi Gochujang Spicy Miso into a pot of sautéed mushrooms. The kitchen filled with the most incredible aroma, warm and complex. This Double Umami Mushroom Soup has become my go-to when I want something creamy and comforting that feels both cozy and exciting. The combination of two mushroom varieties creates layers of earthy flavor, while the Takumi sauce adds that perfect umami kick. It’s one of those easy mushroom soup recipes that tastes like you’ve been simmering it all day. Whether you’re looking for a warming lunch or an elegant starter, this creamy mushroom soup delivers every time. It serves 4 generously as a main course, or stretches to 6 as an appetizer.

What You’ll Need for This Mushroom Soup

I always use a combination of cremini and shiitake mushrooms because they each bring something unique to the pot. The cremini add a meaty texture, while shiitakes contribute that distinctive umami depth. Pro tip: don’t skip the step of caramelizing your mushrooms, it makes all the difference in building flavor.

• 2 tablespoons unsalted butter
• ½ cup chopped shallots
• 2 teaspoons minced garlic
• 8 ounces cremini mushrooms, sliced
• 8 ounces shiitake mushrooms, stems removed and sliced
• ¼ cup all-purpose flour
• 3 cups vegetable broth (I prefer low-sodium for better control)
• 2 teaspoons fresh thyme leaves
• 1 dried bay leaf
• ¼ cup Kikkoman Teriyaki Takumi, Gochujang Spicy Miso (this is the umami secret!)
• Salt and pepper to taste
• 1 cup heavy cream (can substitute half-and-half for lighter version)

My ingredient tip: If you can’t find shiitake mushrooms, baby bella or even oyster mushrooms work beautifully. I recommend always removing shiitake stems as they can be tough and woody.

How to Make Double Umami Mushroom Soup

I recommend taking your time with the sautéing step, as patience here rewards you with deep, caramelized flavor. This is where the magic of this Double Umami Mushroom Soup really begins.

Step 1: Melt the butter in a large pot over medium heat. Add the chopped shallots, minced garlic, and all your sliced mushrooms. Sauté for 10-12 minutes, stirring occasionally, until the mushrooms have softened and developed golden-brown edges. You’ll notice they release their liquid first, then it evaporates and they start to caramelize. This is exactly what you want. Before moving forward, scoop out about ¼ cup of the mushroom mixture and set aside for garnish.

Step 2: Sprinkle the flour over the sautéed vegetables in the pot. Stir constantly and cook for about 1 minute to remove the raw flour taste. This creates a roux that will thicken your soup beautifully. Gradually pour in the vegetable broth while stirring to prevent lumps. Bring the mixture to a low boil, then add the fresh thyme leaves, bay leaf, and the Kikkoman Teriyaki Takumi sauce. Season with salt and pepper to taste. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.

Step 3: Remove and discard the bay leaf. Working in batches if necessary, carefully ladle the hot soup into a blender. Important safety note: I always leave the blender lid slightly ajar with a kitchen towel over it to let steam escape and prevent pressure buildup. Blend until completely smooth and creamy. Return the blended soup to the pot over medium heat and stir in the heavy cream. Heat through for 2-3 minutes, but don’t let it boil or the cream may separate.

Step 4: Serve your Double Umami Mushroom Soup hot, garnished with the reserved sautéed mushrooms and a few extra fresh thyme leaves for a restaurant-quality presentation.

Best Pairings for Mushroom Soup

This creamy soup pairs wonderfully with sides that complement its rich, earthy flavor profile.

Crusty Sourdough Bread: The tangy, chewy bread is perfect for dipping into the velvety soup and soaking up every drop of that umami goodness.

Simple Arugula Salad: A peppery salad with lemon vinaigrette cuts through the cream beautifully and adds a fresh, bright contrast to the rich Double Umami Mushroom Soup.

Garlic Butter Crostini: These crispy toasts add textural variety and their garlicky flavor enhances the savory mushroom notes.

Roasted Brussels Sprouts: The caramelized, slightly bitter sprouts balance the soup’s creaminess and make it a more complete meal for dinner.

Asian Cucumber Salad: Since this easy mushroom soup has Asian-inspired flavors from the Takumi sauce, a sesame cucumber salad ties everything together perfectly.

More Warming Soup Recipes for Cozy Meals

This roasted garlic cheddar cauliflower soup’s rich, cheesy profile pairs wonderfully with other vegetable-forward recipes perfect for cool weather. For a lighter cauliflower option without cheese, the Roasted Cauliflower Soup showcases the vegetable’s natural sweetness through roasting alone, while the similar Creamy Roasted Garlic Cheddar Cauliflower Soup offers equally indulgent results with that same beloved combination of roasted garlic and sharp cheddar.

To complement this cauliflower soup with earthy, umami-rich flavors, serve alongside the Cream of Mushroom Soup for a satisfying duo of vegetable soups, or try the Creamy Mushroom Soup as a lighter starter. For those seeking international flavors, the Ukrainian Mushroom Soup brings tender potatoes, cream cheese, and fresh dill together for an Eastern European twist that creates an exciting contrast to this American comfort classic.

Keeping Your Soup Fresh

Store your Double Umami Mushroom Soup in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers even more delicious.

When reheating, I recommend using the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much in the fridge. Avoid boiling during reheating as it can cause the cream to separate.

Pro tip: This creamy mushroom soup freezes reasonably well for up to 2 months, though cream-based soups can sometimes change texture slightly. If freezing, consider adding the cream only when you reheat rather than before freezing for the best results. Note that this isn’t a high-protein soup, so if you’re meal prepping for protein goals, consider pairing it with a protein-rich main dish.

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