Recipe of Award-winning Wild Mushroom and Miso Soup (Vegan)

Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Wild Mushroom and Miso Soup (Vegan). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Wild Mushroom and Miso Soup (Vegan) is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wild Mushroom and Miso Soup (Vegan) estimated approx 1 hour.

To get started with this particular recipe, we must first prepare a few components. You can cook Wild Mushroom and Miso Soup (Vegan) using 14 ingredients and 5 steps. Here is how you can achieve it.

Always a fan of creamy mushroom soups. And this one is brilliant even without real cream. The flavour may vary based the type of mushrooms used. I used wild chanterelles and hedgehog mushrooms picked that day.

Ingredients and spices that need to be Take to make Wild Mushroom and Miso Soup (Vegan):

1. 2 cups mushrooms, 1/2 inch diced
2. 1 large yellow onion, 1/4 inch diced
3. 2 celery stalks, 1/4 inch diced
4. 1 clove garlic, finely chopped
5. 1 Tbsp Olive Oil
6. 3-4 fresh Thyme sprigs
7. To taste Salt
8. To taste Pepper
9. 4-5 cups Vegetable broth
10. 1-2 Tbsp Cornstarch
11. 2 Tbsp Water
12. 1 Tbsp Miso paste
13. 2 Tbsp water
14. 1 can coconut milk, that has sat a while so the coconut cream has separated from the liquid

Steps to make to make Wild Mushroom and Miso Soup (Vegan)

1. Sauté in large pot mushrooms, onions and celery with olive oil until mushrooms have released most of their moisture and liquid has reduced to a minimal amount. Add garlic and stir for a minute.
2. Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins.
3. Take out thyme sprigs. Turn up heat again until soup starts boiling. Make cornstarch slurry by adding cornstarch to cold water in separate small bowl. And add slowly to bubbling soup while stirring. Adding just enough for soup to thicken and turn clear. Turn off heat.
4. Make miso paste slurry and add when soup is no longer bubbling. Stir to combine. Do not boil the soup again after miso has been added.
5. Add only the solid part of the can of coconut milk. Stirring until the cream has melted and is fully incorporated. Adjust salt and pepper seasonings. Garnish with parsley.

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