Servings: 4
Calories: 130kcal
Materiaal
- soeppot of kookpot
- houten lepel
- snijplank en mes
- staafmixer of blender
Ingredients
Instructions
- Clean the mushrooms with a brush or a damp cloth. Cut them into slices. Chop the onion and press the garlic.
- Melt the butter in a cooking pot and sauté the onion and garlic until translucent. Add the mushrooms and let them cook for 5 to 10 minutes until they release moisture and lightly brown.
- Pour in the water, add the miso, and let it simmer gently for 15 minutes.
- Remove the pot from the heat and blend the soup until smooth with an immersion blender or blender.
- Season further with pepper and salt, if necessary.
- Ladle into deep plates and garnish with parsley or chives.
Nutrition Facts
Serving: 1serving | Calories: 130kcal
💡 TIPS
- Use chestnut mushrooms for a more intense flavor.
- Add cream for a smoother texture
- Replace the cream with a dash of oat milk or soy cream for a lighter or vegan version.
- Fry a few mushroom slices separately to use as a garnish.
- Add a little lemon juice or sherry just before serving for extra freshness.
❓ FAQ
Can I freeze the soup?Yes, it can be perfectly frozen without cream. Only add cream after thawing. What if I don’t have miso?
Omit the miso and use a vegetable or chicken broth.
