2 tbsp olive oil
3 big onions
3 garlic cloves
1 tbsp dry thyme (or 2 fresh thyme sprigs)
20 fresh button mushrooms (Shitsaky, cremini, baby Bello)
1 can sliced mushrooms (optional)
3 tbsp flour (white spelt, regular all-purpose, oat, corn starch)
10-12 cups water
Salt and pepper to taste
1-2 bay leave
1 cup coconut or plain organic soy milk
2 tbsp White Miso Paste ( I love this brand)
1 cup warm water
2 green onions, chopped
Fresh parsley, chopped
I LOVE mushrooms! A lot! They are SO meaty, rich, tasty, and flavourful that I simply enjoy adding them to EVERYTHING I eat. And today they get all the deserved respect because they are the main ingredient of our gut-healing mushroom miso soup! This humble soup is BEYOND what words can express. It is delicate but so rich, and the broth is so soothing and relaxing due to the creaminess of the milk, and flour that makes the texture so perfect! I usually use a variety of different mushrooms when I make this soup, but today all I had in my fridge was my baby bellos. IT WAS STILL AMAZING. But use whatever YOU love!
If mushrooms are your true love, then you have to try this easy mushroom pasta for dinner this week, as well as this fresh mushroom corn salad, and for sure this teriyaki tofu mushroom salad!!!!
1). Peel and cut the onions into small cubes. Heat up a soup pot with 2 tbsp
olive oil and start sautéing the onions until translucent.
2). While the onions are in the pot, peel and chop the garlic, slice your mushrooms, drain and rinse the canned mushrooms.
3). Add the garlic and mix for 30 seconds. Then add the thyme and mix for 30 minutes more. Add the mushrooms to the pot and mix for a few minutes until most of the liquids from the mushrooms have been evaporated. Once everything is looking nice and golden, measure 3 Tbsp flour, add it to the onion mushroom mixture and mix until the
flour absorbs in the oil. About 3-4 minutes.
4). Add 10-12 cups of water, the bay leaves, salt, and pepper and bring to a boil. Cook
for 35-45 minutes on medium-low heat.
5). To prepare the miso, place 2 tbsp miso paste in a bowl. Add warm water and whisk until very smooth. Reduce the heat to simmer and add it to the pot. Then measure 1 cup of coconut milk, or soy, and cook the soup for 5 minutes more. Adjust salt and pepper!
7). Serve and garnish with chopped green onions and fresh chopped parsley.
Watch It on YouTube
Check out this amazing Israeli Orange soup
And this incredibly delicious Moroccan Tomato Bean soup
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