Spicy and Creamy Shimeji Mushroom Soup

5 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 21 kcal


To garnish:

  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 3 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Extra virgin olive oil
  • 8 g Chicken broth, Kraft bouillon
  • 50 g Orange juice
  • 100 g Coconut water
  • 120 g Sour cream
  • 1 tsp Tapioca flour
  • 2 tbsp Mushroom flour, (Shiitake)
  • 1 tbsp Marsala, fortified wine
  • 2 Pinches Pepper, black, freshly ground
  • 2 Pinches Nutmeg, freshly grated
  • Salt, to taste
  • 1 tbsp Celery leaves, fresh or frozen
  • 2 Pinches Paprika powder, red


  • Clean the mushrooms and roughly chop the long stems, leaving the hats on. Finely dice the shallots and garlic. Wash fresh celery leaves and do not chop too finely. Sauté the shallots and garlic in olive oil until translucent, then add the mushrooms and stir-fry for 5 minutes.
  • Mix the orange juice with the coconut water and the sour cream until homogeneous. Deglaze the mushrooms with the cream mixture. Reduce the heat so that the cream simmered. Add the celery leaves and chicken stock and stir in.
  • Dissolve the tapioca flour and mushroom flour in the marsala. Add the mixture to the soup while stirring. Add the spices and season with salt. Turn off the heat and let the soup mature for 5 minutes with the lid on. Toast the baguette in the toaster.
  • Distribute the finished mushroom soup on the serving plates, garnish and serve with white bread (baguette).


Serving: 100gCalories: 21kcalCarbohydrates: 5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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