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Shiitake Soup

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

A simple yet flavorful soup. Grilling the mushrooms will intensify the flavor quite a bit.


  • 1 tablespoon unsalted butter
  • 2 cups spring onions bulbs, chopped (reserve green parts for garnish)
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 4 cups shiitake mushrooms, stems removed
  • 1 oz dried Porcini mushrooms
  • 1/4 cup white wine
  • 2 cups chicken or vegetable stock
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup heavy cream, plus more as needed
  • 1/4 teaspoon kosher salt, plus more as needed
  • Fresh ground black pepper to taste


  • 1. Bring 2 cups of water to boil. Pour water over the mushrooms and let sit for 30 minutes. Strain mushrooms and reserve the liquid.
  • 2. Preheat the Egg to 350ºF with the cast iron grate for direct heat. Place dutch oven directly on the grate and preheat for about 15 minutes.
  • 3. Grill the shiitake mushrooms until they start to soften on one side. Meanwhile, add the butter to the dutch oven and sautè the onions, celery and garlic. Next, add the dried and shiitake mushrooms to the pot and cook for another 3 minutes. Deglaze the pot with the white wine and reduce. Add the stock, reserves mushroom water and thyme to the pot and cover for 20 minutes. Finish with heavy cream and adjust seasoning with salt and pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828