Creamy Mushroom Soup with Miso
This Creamy Mushroom soup sings with flavor. The compatibility of umami and earthy mushrooms add to this soup which benefits from a mild garlic aroma. Whip the heavy cream for a lighter soup, perfect for any occasion.
- 4 tbsp butter
- 4 green onions thinly sliced
- 5 garlic cloves minced
- 1 tsp fresh thyme minced
- 10 oz 300g fresh mushrooms thinly sliced
- 2 tbsp all-purpose flour
- 4 cups 960ml vegetable or mushroom stock
- 5 tbsp white miso
- 1/2 cup 120 ml heavy cream
- salt and pepper to taste
Melt the butter in a pot and sauté the green onions (leave some for garnish), garlic, and thyme for 1-2 minutes. Then, add the mushrooms and cook for 3-4 minutes, or until the mushrooms soft. Add the flour and continue cooking for another minute, stirring constantly
Add the stock and miso and bring to a boil while stirring. Once boiling, reduce to low heat and simmer for 2 minutes, stirring occasionally.
Whip the heavy cream and whisk it into the soup. Stir the soup until it has a smooth, creamy texture. Season to taste with salt and pepper. Do not allow the soup to boil.
Serve and garnish with leftover green onions.
Quick Tip: Using white miso will prevent the soup from changing to a darker color.