Equipment

ladle
soup pot or saucepan
wooden spoon
chopping board and knife
hand blender or blender

Method

Get cooking

Clean the mushrooms with a brush or damp cloth and slice them. Finely chop the onion and crush the garlic.
Melt the butter in a pot and soften the onion and garlic until translucent. Add the mushrooms and cook for 5–10 minutes until they release liquid and colour lightly.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Pour in the water, add the miso and simmer gently for 15 minutes.
Remove from the heat and blend until smooth with a hand blender or blender.
Adjust the seasoning with salt and pepper if needed.
Ladle into deep plates and finish with parsley or chives.

Background

💡 TIPS Use chestnut mushrooms for a more intense flavour. Add cream for a softer texture. Replace the cream with a splash of oat milk or soya 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 freezes perfectly without cream. Only add the cream after thawing. What if I do not have miso? Leave out the miso and use vegetable or chicken stock. All soups [wpupg-grid id="soepen"]

Mushroom soup with miso: earthy flavours and a touch of umami

Ingredients

Equipment

Get cooking

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