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Maitake Mushroom Soup

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup


  • 4 oz. Fresh Maitake Mushrooms Chopped
  • 1/2 oz. Dried Maitake Mushrooms soaked in 1 cup of hot water
  • 1/2 lb. Assorted fresh mushrooms with at least 6 oz. of shiitake
  • 1/2 oz. Dried Shiitake Soaked in 1 cup of hot water
  • 3 Tbsps. Olive oil
  • 2 Large Shallots chopped
  • 1 Small Leek chopped
  • 1 Small Vidalia onion chopped
  • 1 Stalk Celery chopped
  • 1 Medium Carrot chopped
  • 1 Medium Potato peeled and chopped
  • 4 Cups Vegetable stock (can substitute with water or chicken stock)
  • 2 Tbsps. Tamari
  • 1 Bay Leaf
  • 2 tsp. Chopped fresh thyme
  • 1 tsp. Chopped fresh rosemary
  • Sea Salt to taste
  • 1 Tbsp. Cognac (optional)


  • Drain the maitake and shiitake mushrooms and reserve the liquid. Chop all the mushrooms. Heat oil over medium flame in a soup pot.
  • Add mushrooms to pot along with shallot, leek, onion, celery, carrot, and potato. Increase heat to medium-high, and cook vegetables, stirring often, until they begin to soften, about ten minutes.
  • Add soaking liquid from mushrooms, stock, tamari and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes.
  • Add thyme and rosemary, and puree with a vertical hand blender until smooth.
  • Season to taste and simmer an additional 5 minutes.
  • Serve in bowls and drizzle optional cognac on top to give it a "French" touch