Wild Mushroom and Miso Soup (Vegan)

Name: Wild Mushroom and Miso Soup (Vegan)
Total time: 3600 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 cups mushrooms, 1/2 inch diced; 1 large yellow onion, 1/4 inch diced; 2 celery stalks, 1/4 inch diced; 1 clove garlic, finely chopped; 1 Tbsp Olive Oil; 3-4 fresh Thyme sprigs; To taste Salt; To taste Pepper; 4-5 cups Vegetable broth; 1-2 Tbsp Cornstarch; 2 Tbsp Water; 1 Tbsp Miso paste; 2 Tbsp water; 1 can coconut milk, that has sat a while so the coconut cream has separated from the liquid

Heather Kidd @cook_26506185

Kitimat, BC, Canada

Always a fan of creamy mushroom soups. And this one is brilliant even without real cream. The flavour may vary based the type of mushrooms used. I used wild chanterelles and hedgehog mushrooms picked that day.

Heather Kidd @cook_26506185

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Ingredients

1 hour

4-6 servings

2 cupsmushrooms, 1/2 inch diced
1large yellow onion, 1/4 inch diced
2celery stalks, 1/4 inch diced
1 clovegarlic, finely chopped
1 TbspOlive Oil
3-4fresh Thyme sprigs
To tasteSalt
To tastePepper
4-5 cupsVegetable broth
1-2 TbspCornstarch
2 TbspWater
1 TbspMiso paste
2 Tbspwater
1 cancoconut milk, that has sat a while so the coconut cream has separated from the liquid

Saved

Steps

1 hour

1

Sauté in large pot mushrooms, onions and celery with olive oil until mushrooms have released most of their moisture and liquid has reduced to a minimal amount. Add garlic and stir for a minute.
2

Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins.
3

Take out thyme sprigs. Turn up heat again until soup starts boiling. Make cornstarch slurry by adding cornstarch to cold water in separate small bowl. And add slowly to bubbling soup while stirring. Adding just enough for soup to thicken and turn clear. Turn off heat.
4

Make miso paste slurry and add when soup is no longer bubbling. Stir to combine. Do not boil the soup again after miso has been added.
5

Add only the solid part of the can of coconut milk. Stirring until the cream has melted and is fully incorporated. Adjust salt and pepper seasonings. Garnish with parsley.

Saved

Cooksnaps

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Heather Kidd @cook_26506185

on September 27, 2020 21:36

Kitimat, BC, Canada

Over a decade ago I trained at a culinary school French Classical cooking, and attained my Red Seal. However I prefer cooking with seasonal ingredients, native to the land or homegrown ingredients, and easily found ingredients. Most of the dishes I prepare are simple, rustic but comforting. Meals that satisfy and are packed with flavour. Nothing fancy, just good, simple food. It’s very hard for me to duplicate a dish, since I usually just wing it, but people have been asking for the recipes, so I’m going to try harder to remember and record what I do. Cheers!

Keywords

Soup Yellow Onion Mushroom Vege Coconut Pepper Celery Miso Garlic

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Wild Mushroom and Miso Soup (Vegan)

Wild Mushroom and Miso Soup (Vegan)

Ingredients

Steps

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Keywords

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