Rustic Shiitake Mushroom Soup with Fresh Dill



My mushroom soup is easy to prepare. I often make a double batch to keep lunches simple & healthy throughout the week. This recipe is gluten-free, low in carbs and full of flavour. Let me know how you enjoyed it and tag your outcome @milkandmarigolds

Prep Time: 10 mins.    Cooking Time: 50 mins.    Serves: 3 large bowls or 4 small
Author: Milk & Marigolds

Hand blender or regular blender
Large cooking pot

Approx. 400g (14 oz.) cremini mushrooms
100 g (3.5 oz.) shiitake mushrooms
1 red onion, diced
2 garlic cloves, minced
1/2 cup fresh dill, finely chopped
2 tablespoons olive oil
1 tablespoon unsalted butter or vegan butter
2 organic stock cubes of your choice (I used “Better than Bouillon”)
2 1/2 cups water
Fresh ground pepper to taste
Sea salt to taste


1.Clean and slice the mushrooms, set aside
2.Dice the onion and mince the garlic
3.Add the olive oil and butter to a medium-warmed pot
4.Once the oil is warmed, add the onion and sauté until translucent (3 to 5 minutes).
5.Add the garlic to the pot and sauté for 1 – 2 minutes
6.Add the mushrooms to the pot and cook on low to medium heat for at least 15 – 20 minutes, stirring occasionally
7.Add stock/water and ground pepper and allow to simmer for 15 minutes
8.Use a hand blender or a regular blender and pulse until semi-pureed
9.Add salt to taste
10.Add dill just before serving and garnish with more ground pepper.

Garnish Suggestions:
coconut cream, EVOO, fresh herbs like dill, toasted crusty bread


Milk & Marigolds © Copyright 2015

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