[vegan] creamy miso mushroom soup with garlic oil
creamy miso mushroom soup
with garlic oil
For someone who never enjoyed soup until a few years ago, i’m a proud soup lover now. Soup is a staple at my house, it allows me to be as creative as possible with a variety of ingredients. If I don’t devour all of the soup when its made, which is rare, I freeze it for up to 1 month! This creamy miso mushroom soup is divine on its own but the garlic oil and fried garlic elevates the dish. I actually recommend using that portion of the recipe for pretty much anything you want to add a bit of [easy] flare to. I also usually add a grain, such as farro or brown rice, to a soup in order to make it into a full blown meal. Anyways, enjoy!
and tag me on instagram when you’ve made this masterpiece yourself!
scroll down to make this super easy crowd pleaser!
INGREDIENTS for soup
12 oz of mixed mushrooms [preference: shiitake, crimini, oyster, maitake]
1/2 cup of extra virgin olive oil
1 large onion
2 shallots, chopped very finely
6 garlic cloves, sliced thin
1/3 cup of dry white wine
1/2 cup raw cashews (soaked for 15 minutes in hot water then drained, for optimal creaminess)
or 1 cup of coconut milk
2 tbsp. red miso paste
salt and pepper to taste
5 cups of miso broth, or regular broth, or water
INGREDIENTS for garlic oil
3 tbsp. extra virgin olive oil
3 garlic cloves thinly sliced
1 tbsp fresh thyme leaves
Salt and pepper to taste
INSTRUCTIONS for garlic oil
In a small sauce pan, bring oil, garlic and thyme to a simmer over medium heat
Simmer until garlic is tender and turning a touch golden at the edges, 2 minutes
INSTRUCTIONS for soup
Heat oil in your cooking vessel on medium - high, I use my 6 quart dutch oven
Arrange mushrooms in a single layer, do not overcrowd, and cook until browned
Remove mushrooms and leave oil behind
Add onion + shallot, season with salt and cook until browned, around 10 minutes
Add garlic to the onion and shallots and cook until fragrant
Add wine and cook until almost evaporated then add all of your broth or water
Return mushrooms to pot and bring to simmer
Scoop out 3 cups of the mushroom broth combo + put into your blender with your soaked cashews and miso paste
Puree until smooth then return back into original pot
Simmer until flavors are mixed together, 10 minutes
Season with salt and pepper
Ladle soup into bowls and drizzle with the garlic and oil
Voila!
You now have made a vegan-creamy-miso-mushroom soup with friend garlic and oil! Whenever I can, I prefer to remove dairy and utilize nuts or alternative milks simply because my stomach doesn’t love heavy cream as much as my taste buds do. I encourage you to add and/or subtract ingredients to my recipes based on your preferences! And as always, please tag me on Instagram when you’ve made one of my recipes! Enjoy!