Miso Mushroom Soup | Alfie Cooks

Alfie Cooks

Name: Miso Mushroom Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Mousam Valley Chestnut Mushrooms; Oyster Mushroom; Napoleon Co. Grille Garlic Cloves; Banana - each; Land O Lakes Butter, with Olive Oil & Sea Salt; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Sprouts Organic Whole Thyme Leaf; Holland House White Cooking Wine; Baker's No-Stick Baking Spray with Flour; Kitchen Basics Unsalted Vegetable Stock; Kikkoman Instant Soup, Soybean Paste with Tofu, Tofu Miso; French's® Stone Ground Dijon Mustard; Nestle Table Cream; McCormick® Smoked Paprika & Onion Seasoning; O Organics Parsley, Organic

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Miso Mushroom Soup

Serves 415 mins prep40 mins cook

A creamy bowl of miso mushroom goodness topped with crispy oyster mushrooms, perfect for Soup Sundays. This comforting soup combines chestnut and oyster mushrooms, garlic, shallots, and various flavorful ingredients to create a hearty dish that serves 4.

0 servings

What you need

oz chestnut mushrooms

oz oyster mushrooms

garlic clove

banana shallot

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

tbsp fresh thyme leaves

fl oz white wine

Baker's No-Stick Baking Spray with Flour

tbsp plain flour

fl oz vegetable stock

Kikkoman Instant Soup, Soybean Paste with Tofu, Tofu Miso

tsp Miso Soybean Paste

tsp dijon mustard

fl oz cream

McCormick® Smoked Paprika & Onion Seasoning

tbsp smoked paprika

fresh parsley

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Instructions

1: Warm the butter and oil in a pan on medium-high heat.

2: Finely dice the shallots, then sauté for 5 minutes until softened.

3: Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.

4: Mince the garlic and add with 1 tablespoon of fresh thyme leaves, frying until fragrant.

5: Deglaze the pan with white wine as the mushrooms caramelize.

6: When the wine evaporates, add flour and cook for 2 minutes.

7: Gradually add prepared stock while stirring.

8: Add miso paste and mustard, then simmer on medium-low heat until thickened (15-20 minutes).

9: Stir in the cream and season to taste.

10: Tear oyster mushrooms into strips, fry in a hot oiled pan until crispy.

11: Ladle the soup into bowls, top with crispy mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika.

12: Serve with buttered toast and enjoy!

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