Mushroom Soup

In this soup, your favorite mushrooms get a rich flavor boost from Kayanoya Original Mushroom Stock Powder. You’ll love the difference!


2 Servings

  • 1 teaspoon olive oil
  • ¼ cup roughly chopped onion
  • 1 teaspoon chopped garlic
  • ¼ cup chopped carrot
  • ¼ cup chopped shiitake mushroom cap
  • ½ cup hen of woods mushroom (maitake mushroom), chopped
  • 2 packets Kayanoya Original Mushroom Stock Powder
  • ¼ cup chicken stock, preferably low sodium
  • ½ teaspoon soy sauce
  • Black pepper to taste
  • ½ teaspoon butter
  • ¼ cup chopped parsley


  1. Heat olive oil in a medium pot. Add onion and cook over low/medium heat 1 minute. Add garlic and cook 20 seconds. Add carrot and cook 2 minutes. Add mushrooms and cook 1 minute.
  2. Add 2 cups water, 2 packets of Mushroom Stock Powder and chicken stock. Bring mixture to a simmer, cover, and cook 10 minutes. (After 4 minutes, remove Mushroom Stock Powder packets and discard.)
  3. Add soy sauce, black pepper to taste, and butter. Add parsley and turn off heat when butter melts. Serve soup in two bowls.

Used in this Recipe