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There’s nothing quite like the rich, earthy aroma of a simmering pot of soup that wraps around you like a warm embrace. One chilly evening, I found myself longing for a comforting bowl of soup, but I craved something beyond the usual fare. That’s when I decided to blend the depth of flavor found in both fresh and dried mushrooms, and my umami-rich cream of mushroom soup was born.

This isn’t just any soup—it’s a gourmet delight that elevates simple ingredients like porcini mushrooms and savory miso paste into an experience that tantalizes the taste buds. With a creamy texture and a depth of flavor that sings, this soup is the perfect antidote to dreary days and fast food fatigue. Plus, I’ve included an easy dairy-free option, making it versatile enough for everyone at the table.

Join me on a culinary adventure as we create a double umami mushroom soup that’s not only healthy but also an irresistible hug in a bowl!

Why is Double Umami Mushroom Soup a must-try?

Comforting, this soup wraps you in warmth, making it perfect for chilly days. Umami-packed, the blend of fresh and dried mushrooms offers a depth of flavor that excites the palate. Versatile, easily switch to a dairy-free option for a lighter twist. Simple to prepare, perfect for busy weeknights or leisurely weekends. Not to mention, it pairs beautifully with crusty bread or a light salad—making it a crowd-pleaser in any home!

Double Umami Mushroom Soup Ingredients

For the Soup Base

Dried Porcini Mushrooms – Provides intense umami flavor; substitute with additional fresh mushrooms if unavailable.
White Button Mushrooms – Main source of mushroom flavor; crimini mushrooms can be swapped for a similar taste.
Shallots – Adds a subtle sweetness and depth; can use onions as a substitute if needed.
Garlic – Enhances savory flavors; fresh is recommended, but garlic powder can work in a pinch.
Fresh Thyme – Contributes earthy and herbal notes; dried thyme can be used, but reduce quantity due to potency.

For the Creaminess

Butter – Adds richness to the soup; use dairy-free butter for a vegan option.
Heavy Cream – Provides a creamy texture; substitute with coconut cream for a dairy-free version.

For Flavor Enhancements

Miso Paste – Offers a savory, umami depth; white or yellow miso work well, avoid dark miso for this recipe.
Marsala Wine – Imparts a sweet and tangy flavor; sherry or a splash of vinegar can be alternatives.
Vegetable Broth – Serves as the soup base; use low-sodium broth for a healthier option.
Tamari Soy Sauce – Adds saltiness and umami; use soy sauce for non-gluten alternatives.

For Thickening

Flour – Thickens the soup; gluten-free flour can be used for those avoiding gluten.

To Season

Salt and Pepper – Adjust to taste for the perfect flavor balance.

With these Double Umami Mushroom Soup ingredients at your fingertips, you’re all set to dive into a comforting and flavorful cooking adventure!

How to Make Double Umami Mushroom Soup

Hydrate Porcini: Soak the dried porcini mushrooms in boiling water for 15 minutes. This will intensify their umami flavor. Once softened, strain the liquid and set both the mushrooms and liquid aside.
Prep Ingredients: Slice the white button mushrooms, dice the shallots, and mince the garlic. All the pieces should be uniform for even cooking and flavor distribution.
Sauté Base: In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the chopped mushrooms, shallots, garlic, and fresh thyme; cook for about 8 minutes, stirring occasionally until they become fragrant and the mushrooms are softened.
Add Flour: Stir in the flour, cooking it for 1-2 minutes until it’s well combined with the mushroom mixture. This helps thicken the soup.
Combine Liquids: Pour in the hydrated porcini mushrooms with their soaking liquid, along with the Marsala wine, vegetable broth, tamari soy sauce, miso paste, and seasonings. Bring this delightful mixture to a boil.
Simmer: Cover the pot and reduce the heat, letting it simmer for 15 minutes. This will allow the flavors to meld beautifully.
Blend Soup: Using an immersion blender, purée half of the soup until creamy, then return it to the pot for a luscious texture. If you don’t have one, carefully transfer to a standard blender, then back to the pot.
Finish with Cream: Stir in the heavy cream, allowing it to warm through for another 10 minutes on low heat. This makes the soup rich and velvety.
Sauté for Garnish: In a separate pan, sauté the reserved sliced mushrooms in the remaining butter for 10 minutes, allowing them to become golden and crispy.
Serve: Ladle the soup into bowls, topping each serving with the sautéed mushrooms, a sprinkle of fresh thyme, and a dash of black pepper for an exquisite finish.

Optional: Drizzle with a hint of truffle oil for an extra touch of luxury.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Double Umami Mushroom Soup preparations are a lifesaver for busy weeknights! You can chop your vegetables (shallots, and garlic) and slice the mushrooms up to 3 days in advance, storing them in airtight containers in the refrigerator to ensure freshness. Additionally, the soup base can be prepared 24 hours ahead—just follow the first six steps, then cool and refrigerate it. When you’re ready to serve, reheat the soup gently on the stove, blend it, then stir in the heavy cream and sauté the garnishing mushrooms. This way, you’ll preserve the rich flavor and creamy texture while saving time for your evening meal!

Expert Tips for Double Umami Mushroom Soup

Mushroom Selection: Choose fresh mushrooms for optimal flavor, but don’t hesitate to mix in dried porcini. They add an irresistible umami punch to your soup!
Flavor Balance: Be cautious with salty ingredients like tamari and miso. Start with lesser amounts and taste as you go to avoid overpowering your soup.
Thickening Secrets: Ensure the flour is well incorporated into the sautéed base before adding liquids to prevent lumps and achieve the perfect creamy consistency in your Double Umami Mushroom Soup.
Cream Alternatives: If making a dairy-free version, use full-fat coconut cream to maintain that rich texture without compromising flavor.
Blending Technique: Blend just half of the soup for a delightful contrast between creamy and chunkier textures. This keeps the soup hearty and satisfying.

How to Store and Freeze Double Umami Mushroom Soup

Fridge: Store leftover soup in an airtight container for up to 5 days to maintain its rich flavors and creamy texture.
Freezer: The soup can be frozen for up to 3 months. However, cream may affect the texture when thawed, so consider making a dairy-free version for freezing.
Reheating: Warm the soup gently on the stove over low heat, stirring occasionally. If frozen, thaw overnight in the fridge before reheating.
Airtight Storage: Ensure the container is tightly sealed to prevent freezer burn and keep your Double Umami Mushroom Soup delicious!

Double Umami Mushroom Soup Variations

Feel free to get creative and customize this soup to suit your taste and dietary needs!

Dairy-Free: Replace butter with dairy-free butter and heavy cream with coconut cream for a creamy vegan option.
Herb Twist: Add fresh rosemary or parsley for a burst of green freshness that brightens the soup’s flavor.
Extra Umami: Stir in a splash of soy sauce or a sprinkle of nutritional yeast for even more savory depth.
Finishing Touch: Top the bowl with crunchy fried shallots or crispy fried garlic for a delightful textural contrast.
Pasta Addition: For a heartier soup, toss in some cooked pasta, rice, or quinoa—perfect for a filling dinner.
Spicy Kick: Sprinkle in red pepper flakes or a dash of hot sauce to bring a zesty heat to your cozy bowl.
Vegetable Boost: Add diced carrots and celery to the sauté for additional sweetness and texture in your broth.
Nutty Flavor: Toss in a handful of toasted pine nuts or almonds just before serving for added crunch and a nutty essence.

These variations will keep your Double Umami Mushroom Soup exciting and fresh, making every bowl a new adventure!

What to Serve with Double Umami Mushroom Soup?

The perfect side can transform your bowl of soup into a full and inviting meal experience.

Crusty Bread: The ultimate accompaniment, crusty bread adds a delightful crunch and soaks up every rich drop of soup. It’s perfect for those who love a hearty bite alongside their meal.
Simple Green Salad: A light, fresh salad with a tangy vinaigrette brightens the meal, balancing the earthy tones of the soup beautifully while adding some crispness.
Garlic Knots: These buttery, garlic-flavored treats offer a cozy indulgence that pairs wonderfully with a warm bowl of savory soup. Their delightful aroma will make you crave every last bite.
Grilled Cheese Sandwich: A classic comfort food that matches the creaminess of the soup, giving a nostalgic and satisfying dual texture experience—crispy on the outside and gooey within.
Roasted Vegetable Medley: A side of colorful roasted vegetables adds an extra layer of flavor and nutrition, plus their slight sweetness contrasts nicely with the umami-rich elements of the soup.
Wine Pairing: A glass of white wine, such as Chardonnay, enhances the soup’s flavors beautifully, providing a smooth transition between sips and bites with its refreshing notes.

Double Umami Mushroom Soup Recipe FAQs

What type of mushrooms should I use for the best flavor?
Absolutely! For the richest umami flavor, I recommend combining dried porcini mushrooms with fresh white button mushrooms. If you can’t find dried porcini, you can use additional fresh mushrooms or crimini mushrooms as a substitute.

How should I store leftover Double Umami Mushroom Soup?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This will help preserve the creamy texture and rich flavors of the soup. If any excess fat formed on the surface, simply skim it off before reheating.

Can I freeze Double Umami Mushroom Soup?
Yes, you can freeze this soup for up to 3 months! To do this, let the soup cool completely and then transfer it to a freezer-safe container, leaving some space for expansion. If you’re using heavy cream, consider making a dairy-free version for better texture after thawing.

What if the soup is too salty?
Very often, adjusting saltiness can be a breeze! If your soup turns out too salty, try adding a splash of water or low-sodium vegetable broth to dilute it. You can also add a small diced potato while simmering, which will absorb some of the saltiness. Just remember to remove the potato before blending if you’d like to keep that texture.

Is this recipe suitable for those with dietary restrictions?
Absolutely! For a dairy-free version, substitute heavy cream with coconut cream and butter with dairy-free butter. The ingredient replacements keep the soup rich while accommodating dairy allergies. Just be sure to check the labels of your miso paste and soy sauce, as some may contain gluten.

How can I enhance the flavor of my Double Umami Mushroom Soup?
Adding an aromatic kick is a great idea! To elevate this soup even further, consider including a splash of sherry or a dollop of balsamic vinegar during simmering. Fresh herbs like parsley or rosemary can also complement the earthy flavors beautifully—experiment to find your ideal blend!