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Shiitake Mushrooms and a Creamy Mushroom Soup

Mushrooms are amazing! However, for most of my life I have steered far away from them! The texture was always weird to me and if they happened to be in my food, I would diligently pick them out. My views have changed and so have my taste buds. While the texture is still quite strange to me, I do love the flavor. I also changed my view when I learned all their healing properties.

Some of the most powerful edible mushrooms are reishi, miatake, cordyceps, and shiitake. The latter being the one that’s used in this recipe. This popular fungus is native to East Asia and has been used for thousands of year in Traditional Chinese Medicine. It has many benefits [1] including being antiviral, antibacterial, and antifungal.

Benefits of shiitake mushrooms:

Isn’t that amazing?! In this recipe I have used them in a soup, but there are so many other ways you can incorporate them into your diet. Add shiitake mushrooms to a rice dish, miso soup, casserole, or in a stir fry.

Shiitake mushrooms all chopped up.



  1. Heat coconut oil in large pot on medium heat.
  2. Add shiitake mushrooms and cook until brown, stirring often. This take about 5 minutes.
  3. Add in onions and garlic. Sauté for 5-7 or until onions are translucent.
  4. Add veggie broth and coconut milk. Bring to boil and then lower to a simmer.
  5. Simmer for 15 minutes with lid on.
  6. Take off heat and use immersion blender or traditional blender to combine.
  7. Stir in green onions and garnish with cilantro.
  8. Enjoy!
All the ingredients for the creamy mushroom soup are chopped and ready to go.
Ready to cook those shiitake mushrooms and then add in the onions and garlic. The cilantro will be added once the soup is cooked.
Soup is ready! Now it’s time to put it in the blender.
I added in the chopped green onions and topped with some cilantro! It’s ready to go! Yum!