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+ servings
Servings 4

Ingredients

  • 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 ORGANIC MISO WHITE
  • 1/2 cup 120 ml heavy cream
  • salt and pepper to taste

Instructions

  • 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.