Triple Mushroom Soup

Total Time:
30 min
15 min
15 min
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cups coarsely chopped fresh shiitake mushrooms
  • 1 cup coarsely chopped fresh button mushrooms
  • 1 cup coarsely chopped fresh oyster mushrooms
  • 1 teaspoon fresh minced ginger
  • 3 tablespoons cornstarch
  • 3 cups vegetable broth
  • 1 cup half-and-half
  • 1 1/2 tablespoons vegetable oyster-flavored sauce
  • 1 tablespoon coarsely chopped cilantro
  • 1 teaspoon coarsely chopped green onion
  • 1 teaspoon sesame oil
  • 1/8 teaspoon ground white pepper
  • Garnish:
  • Enoki mushrooms, green onion slivers, cilantro leaves
  • Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.

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