Can I make this Double Umami Mushroom Soup dairy-free?

Yes! Substitute the butter with olive oil and use coconut cream or cashew cream instead of heavy cream. The soup will still be rich and satisfying.

What if I can't find Kikkoman Teriyaki Takumi sauce?

While the Takumi sauce adds unique depth, you can substitute with 2 tablespoons miso paste mixed with 1 tablespoon soy sauce and a pinch of gochugaru (Korean chili flakes) for a similar umami flavor. Look for Takumi sauce in the Asian section of well-stocked grocery stores or online.

Why is my mushroom soup watery?

This usually happens if mushrooms aren't sautéed long enough. Make sure to cook them until all their liquid evaporates and they start to brown. Also, the flour-butter roux needs a full minute to cook for proper thickening.

Easy Double Umami Mushroom Soup Recipe with Amazing Umami Flavor in 38 minutes!

Name: Double Umami Mushroom Soup
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
Cuisine: Asian Fusion
Ingredients: 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; 2 teaspoons fresh thyme leaves; 1 dried bay leaf; ¼ cup Kikkoman Teriyaki Takumi, Gochujang Spicy Miso; Salt and pepper to taste; 1 cup heavy cream

Double Umami Mushroom Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich and creamy mushroom soup featuring cremini and shiitake mushrooms with Kikkoman Teriyaki Takumi Gochujang Spicy Miso. Incredible umami depth in every spoonful.

Author: James Carter Jr
Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Yield: 4 servings 1x
Category: Soup
Method: Sauté, Simmer, Blend
Cuisine: Asian Fusion
Diet: Vegetarian

Ingredients

Scale

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
2 teaspoons fresh thyme leaves
1 dried bay leaf
¼ cup Kikkoman Teriyaki Takumi, Gochujang Spicy Miso
Salt and pepper to taste
1 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Melt butter over medium heat in a large pot. Add shallots, garlic, and sliced mushrooms. Sauté for 10-12 minutes until mushrooms soften and caramelize, developing golden-brown edges. Reserve a couple scoops of mushroom mixture for topping.
Gradually stir flour into the sautéed vegetables and cook 1 minute longer. Stir in vegetable broth and bring to a low boil. Add thyme, bay leaf, and Kikkoman Teriyaki Takumi sauce. Season with salt and pepper. Reduce heat to medium-low and simmer for 10 minutes.
Discard bay leaf. Carefully ladle hot soup into a blender and blend until completely smooth and creamy. Leave blender lid slightly ajar with a towel over it to allow steam to escape. Return blended soup to pot over medium heat.
Stir in heavy cream and heat soup through for 2-3 minutes without boiling. Serve hot garnished with extra thyme and reserved mushrooms.

Notes

Caramelizing mushrooms is essential for developing deep flavor. Don’t rush this step.
Reserve some sautéed mushrooms before blending for garnish and added texture.
If soup is too thick, thin with additional broth. If too thin, simmer uncovered to reduce.
For dairy-free version, substitute butter with olive oil and use coconut cream instead of heavy cream.
Not a high-protein recipe. Pair with protein-rich sides if needed for balanced meals.

Nutrition

Serving Size: 1.5 cups
Calories: 310 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/double-umami-mushroom-soup/