Fall weather is upon us and all everyone can think about is warm, comforting bowls of soup. So for you all, I’ve made a recipe that is sure to hit the spot! Miso Mushroom Soup, AKA Umami bomb! Using the fermented Japanese paste seasons the dish in addition to the meaty cremini mushrooms. Feel free to try different mushrooms such as portobello or adding a couple of morels for additional depth of flavour.
You can top the soup with garlic-infused olive oil, sautéed mushrooms, crispy chickpeas and fresh thyme for a meal-worthy soup! Feel free to leave the soup as a potage for a chunky, rustic mushroom soup!
Miso Mushroom Soup
- 1 Spanish onion
- 4 garlic cloves, minced
- 4 cups cremini mushrooms
- 3 thyme sprigs
- 3 cups unsalted vegetable broth
- 1 tbsp soy sauce
- 1 tbsp. miso paste
- 1/3 cup cooked quinoa
- S&P to season
- In large pot, heat 1 tbsp of olive oil over med-high heat.
- Thinly slice onion and brown in pan. Add in minced garlic.
- Coarsely chop the mushrooms and add to pot with thyme and brown until releases water.
- Deglaze pot with vegetable broth, scraping the bottom of the pot.
- Add the soy sauce, miso paste, lower temperature, and simmer for 30mins to 2h.*
- In blender, add half the quinoa and all the liquids and blend until smooth.
- Incorporate the remaining solid ingredients to desired consistency and season to taste.
*The cooked quinoa is used as a thickening agent in the recipe. If you’d like a potage-like soup, you can avoid blending