Creamy Mushroom Soup
- extra virgin olive oil
- 1-2 cloves fresh garlic, diced
- 1 yellow onion, diced
- sea salt
- 2-3 Yukon Gold potatoes, peeled, diced
- 6-8 dried shiitake mushrooms, soaked in 1 cup water until tender, thinly sliced
- (soaking water reserved)
- 10-12 oz. button mushrooms, brushed free of dirt, thinly sliced
- 1/4 cup mirin or white wine
- 4 cups plain soymilk
- 3 teaspoons sweet white miso
- 2-3 sprigs fresh parsley, finely minced
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Place a small amount of oil, garlic and onion in a pot and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in potatoes, a pinch of salt and sauté for 1 minute more. Add shiitake soaking water, mirin/wine and soymilk, cover and bring to a boil. Reduce heat to low and cook until mushrooms are tender, about 25 minutes. Remove a small amount of hot broth and dissolve miso. Stir back into soup and cook over very low heat, uncovered, for 3-4 minutes to activate the enzymes in the miso. Serve garnished with fresh parsley. Makes 4-5 servings. |
