- Melt butter over medium heat in a large pot. Add shallots, garlic, and sliced mushrooms. Sauté for 10-12 minutes to soften and caramelize mushrooms. Reserve a couple scoops of mixture for topping.
- Gradually stir the flour into the sautéed vegetables. Cook 1 minute longer. Stir in broth and bring to a low boil. Add thyme, bay leaf, and Takumi sauce and season with salt and pepper. Reduce heat to medium-low and simmer for 10 minutes.
- Discard bay leaf. Ladle soup into a blender and blend until smooth. Return to pot over medium heat and stir in heavy cream. Heat soup through.
- Serve hot garnished with extra thyme and reserved mushrooms.
Double Umami Mushroom Soup
Yield
4
Prep Time
15 minutes
Cook Time
23 minutes
Total Time
38 minutes
kikkoman products used:
ingredients
2 tablespoons unsalted butter
½ cup chopped shallots
2 teaspoons minced garlic
8 ounces cremini mushrooms, sliced
8 ounces shiitake mushrooms, stems removed
¼ cup all-purpose flour
3 cups vegetable broth
2 teaspoons fresh thyme leaves
1 dried bay leaf
¼ cup Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso
Salt and pepper to taste
1 cup heavy cream
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
