Print
Mushroom Soup
Ingredients
Scale
- 2 tbsp butter
- 2 lbs assorted mushrooms
- 2 tbsp olive oil
- 1 yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1/4 cup white wine
- 4 cups veggie stock (preferably homemade)
- 1 tbsp white miso paste
- Pinch of chili flakes
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Mushrooms
Heat a heavy-bottomed pan over medium-high heat. Add the butter and let it melt. Once melted, add the mushrooms. Cook for about 5 minutes until the mushrooms begin to release their juices. Continue cooking until the liquid has evaporated and the mushrooms are cooked through. Remove the mushrooms from the pan and set them aside in a small bowl. - Sauté the Onion and Garlic
Add the olive oil to the pan. Add the chopped onion and garlic, and season with salt and pepper. Sauté for 5-8 minutes until softened and cooked through. - Deglaze the Pan
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any bits stuck to the bottom. Once most of the wine has evaporated, return the cooked mushrooms to the pan. - Add Stock and Miso
Stir in the veggie stock and miso paste. Bring the mixture to a boil, then season with salt, pepper, and a pinch of chili flakes. Reduce the heat to a simmer and cook for an additional 15 minutes. - Blend the Soup
Using an immersion blender or an upright blender, blend the soup to a smooth puree. - Serve
Taste and adjust seasoning if needed. Serve hot and enjoy!