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
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!View original recipe