Wild Mushroom and Miso Soup (Vegan)
Heather Kidd @cook_26506185
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.
Wild Mushroom and Miso Soup (Vegan)
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.
Cooking Instructions
- 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.
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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!
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