Recipe courtesy of Martin Yan

Triple Mushroom Soup

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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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


Enoki mushrooms, green onion slivers, cilantro leaves


  1. 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.