Shiitake, cremini and boletus are the mushrooms that best add flavor to soups.

Mushrooms are rich in protein and add a unique umami flavor to a variety of dishes. The white button mushroom is the most popular choice because it's the most common and affordable type found in supermarkets, and its mild flavor is appealing to many. However, it has a rather subtle taste compared to other varieties. Just because it's basic doesn't mean it's bad, but if you're looking for a truly intense flavor, there are better options.

For clear broth soups, shiitake mushrooms are hard to beat. They're a staple in Japanese cuisine, where they complement meat, vegetables, and sesame-based dishes; they often appear floating in osumashi or meat hotpot. They pair well with enoki mushrooms, which are often used as a garnish. It's best not to eat them raw. Shiitake mushrooms are available in most supermarkets and Asian markets. They should be gently cleaned, the stems trimmed thin and dry, and the caps sautéed before adding them to the soup, as this is where the flavor is concentrated.

The cremini, also called baby bella, is a slightly more intense version of the button mushroom, with a brown cap and white stem. Its stem is part of its appeal, so it can be cut into uniform pieces. It's a good option for beginners experimenting with mushrooms.

If the soup includes wine and cream, shiitake and cremini mushrooms remain good choices, but porcini mushrooms are also a good option. Italian and French cuisines favor them for their nutty flavor and unmistakable umami, and dishes like cream of mushroom soup, risotto, polenta, and chicken marsala benefit from them. Bobby Flay uses them as a secret ingredient in his beef jus. Their main drawback is that they are seasonal, so they can be harder to find and more expensive. Fresh or dried, porcini mushrooms deserve a place in your pantry.