This creamy mushroom soup combines three varieties of mushrooms (shiitake, cremini, and oyster) with miso paste and Dijon mustard to create a rich, umami-forward broth that simmers for 25–30 minutes until deeply flavored and silky.
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In a large pot over medium heat, melt the butter. Add the diced shallots and cook, stirring occasionally, until softened.
Add the sliced cremini and shiitake mushrooms to the pot. Season with salt and pepper and cook until the mushrooms have released their water and started to brown.
Add the oyster mushrooms and continue to cook until all the mushrooms are cooked through and most of the liquid has evaporated.
Stir in the chopped garlic and cook for another minute until fragrant.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
Add the Dijon mustard and miso paste, stirring until they are well incorporated into the mushroom mixture.
Sprinkle the flour over the mushrooms and stir continuously for about a minute to cook out the raw flour taste.
Gradually pour in the vegetable stock while stirring constantly to create a smooth, thick base without lumps.
Add the beef stock and stir to combine everything.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes.
Taste the soup and adjust seasoning with more salt and pepper if needed. Let it rest for a few minutes before serving.
Ladle into bowls and garnish with optional scallions, parsley, or a drizzle of cream.
Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring occasionally, and thin with stock or cream if thickened. Freezes well for up to 3 months.
Yes, but the soup will lack complexity. Using a blend of shiitake, cremini, and oyster provides different textures and depths of flavor. Cremini or portobello alone will work in a pinch.
Miso adds savory umami depth and richness without making the soup taste Asian. Combined with Dijon mustard, it rounds out the mushroom flavor.
Sprinkle the flour evenly over the mushrooms and stir continuously for about a minute before adding stock. Then pour stock in gradually while stirring constantly.
Yes, replace the beef stock with additional vegetable stock or mushroom stock. The miso and Dijon will still provide umami depth.
Simmer for 25–30 minutes after bringing to a boil. This allows flavors to meld and the soup to thicken. Don't skip this step.
