Creamy Miso Mushroom Soup

30 mins
Serves 4
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Directions

  1. 1Dice shallots and sauté for 5 minutes until softened in butter and olive oil.
  2. 2Dice shallots and sauté for 5 minutes until softened in butter and olive oil.
  3. 3Dice shallots and sauté for 5 minutes until softened in butter and olive oil.
  4. 4Slice chestnut mushrooms and add them to the pan with salt. Cook for 10 minutes to release moisture.
  5. 5Slice chestnut mushrooms and add them to the pan with salt. Cook for 10 minutes to release moisture.
  6. 6Slice chestnut mushrooms and add them to the pan with salt. Cook for 10 minutes to release moisture.
  7. 7Mince garlic and add with thyme; fry until fragrant. Deglaze with white wine once mushrooms are caramelizing.
  8. 8Mince garlic and add with thyme; fry until fragrant. Deglaze with white wine once mushrooms are caramelizing.
  9. 9Mince garlic and add with thyme; fry until fragrant. Deglaze with white wine once mushrooms are caramelizing.
  10. 10Add flour and cook for 2 minutes. Gradually add stock while stirring.
  11. 11Add flour and cook for 2 minutes. Gradually add stock while stirring.
  12. 12Add flour and cook for 2 minutes. Gradually add stock while stirring.
  13. 13Add miso paste and mustard. Simmer on low heat until thickened (15-20 minutes).
  14. 14Add miso paste and mustard. Simmer on low heat until thickened (15-20 minutes).
  15. 15Add miso paste and mustard. Simmer on low heat until thickened (15-20 minutes).
  16. 16Stir in cream, season to taste. Fry oyster mushrooms in oil until crispy.
  17. 17Stir in cream, season to taste. Fry oyster mushrooms in oil until crispy.
  18. 18Stir in cream, season to taste. Fry oyster mushrooms in oil until crispy.
  19. 19Serve soup, top with crispy oyster mushrooms, parsley, cream swirl, and paprika.
  20. 20Serve soup, top with crispy oyster mushrooms, parsley, cream swirl, and paprika.
  21. 21Serve soup, top with crispy oyster mushrooms, parsley, cream swirl, and paprika.

Ingredients

  • 750 g chestnut mushrooms
  • 750 g chestnut mushrooms
  • 750 g chestnut mushrooms
  • 200 g oyster mushrooms
  • 200 g oyster mushrooms
  • 200 g oyster mushrooms
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 2 banana shallots
  • 2 banana shallots
  • 2 banana shallots
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh thyme leaves
  • 250 ml white wine
  • 250 ml white wine
  • 250 ml white wine
  • 2 tbsp plain flour
  • 2 tbsp plain flour
  • 2 tbsp plain flour
  • 1 litre mushroom / veg stock
  • 1 litre mushroom / veg stock
  • 1 litre mushroom / veg stock
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 250 ml cream
  • 250 ml cream
  • 250 ml cream
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley

Equipment

panknifeblenderwooden spoonladle