Simple Way to Prepare Any-night-of-the-week Wild Mushroom and Miso Soup (Vegan)

Wild Mushroom and Miso Soup (Vegan).

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, wild mushroom and miso soup (vegan). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Wild Mushroom and Miso Soup (Vegan) is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):

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

Steps 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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