4 Delicious Mushroom Soup Recipes

Soups are wonderful all-round meals. They're great for storing the freezer and heating up quickly when you have no time to cook but are starving … they're great for both lunch and dinner … the water content in soup is said to help you lose weight … and there are just so many varieties! Today we're talking about how our favorite ingredient, mushrooms, fits into the soup genre. It is especially easy to use dried mushrooms in soups, because they naturally rehydrate with no additional work. Here are 4 mouth-watering options for dinner tonight!

Cream of Mushroom Soup

A great basic recipe to have under your belt. This only needs to be served in small bowls, because it is so rich and creamy. Use light and delicately flavored mushrooms like dried candy caps and dried pearl oyster mushrooms. Like most soups, it takes a while to cook, but all you need to do in terms of prep is chop and go.

Mushroom Laksa

Laksa tastes delicious and quite complex to a Western palate, but is actually quite simple to make. The poorer South East Asian countries where laksa originated depend heavily on mushrooms as a food source, so most Asian soups are delicious with mushrooms included. We recommend dried shiitake mushrooms for this dish.

Mushroom, Potato and Leek Soup

If you have your own favorite potato and leek soup, simply chuck in a few mushrooms -- there is no need to learn a whole new one! Sautee them first, though you should separate them from the leeks in the prep process.

Mushroom Meatballs in Noodle Soup

See how neatly mushrooms fit into the slot left by meat! Most of us eat a little more meat than we should -- you can cut down very easily without losing any of that delicious feeling of fullness or the rich flavor, by substituting mushrooms. Black trumpet dried mushrooms are best in dishes where a strong and rich flavor is needed, like this one.

A Guide to Exotic Cooking Mushrooms

Almost all of us are familiar with what the common varieties of mushroom look like and how to use them in our cooking. Many people aren’t even aware that there is an entire universe of both fresh and dried mushrooms beyond champignons! Today we have an overview of some of the more exotic varieties of mushrooms; descriptions and use in cooking, as well as their health benefits.

Oyster mushrooms

These mushrooms grow on the sides of trees rather than in the ground, and right from the start you can tell that they won't be the same as a boring old cup mushroom! They are common throughout North America, Asia, Europe and Australia. They are extremely versatile, and you can buy them as mushroom powders, dried or fresh.

Enoki mushrooms

These tiny, delicate mushrooms have a long stem and are cultivated in bunches. You can eat them raw -- they have a fruity sort of flavor! If you’re going to make shabu shabu, you'll need plenty of enoki mushrooms.

Shiitake mushrooms

Shiitake mushrooms have one of the highest antioxidant contents of any type of mushrooms -- they are being credited with helping keep the rates of cancer in China and Japan relatively low. They are also known as oak mushrooms, and you can buy them as dried mushrooms, mushroom powders or simply fresh in many speciality shops. They go well with stronger flavored meats.

Pine mushrooms

These delicious fungi commonly grow under pine trees, and exude a milky orange sap when cut. This sap adds color and flavor to dishes, matching well with pasta and egg dishes because of the nutty overtones.

Chanterelle mushrooms

You will usually only find chanterelle mushrooms as dried mushrooms or in powdered form. The name encompasses an entire family of mushrooms, but the ones you are likely to buy are golden chanterelle. They have a strong apricot smell, which can be slightly confusing! Soak them for 15-20 minutes in warm water, and if you're going to use dried mushrooms in soups or casseroles, add them at the start of the process, rather than the end as you would with fresh 'shrooms.