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Total Time
55mins
Prep 15 mins
Cook 40 mins

When Mushrooms are cheap make a batch of this & freeze what you don't want immediately. When slicing mushrooms, set one aside for garnish. From Charmaine Solomon's Complete Vegetarian Cookbook.

Ingredients Nutrition

Directions

  1. Melt butter in a heavy-based saucepan and cook the onions on low heat until soft.
  2. Add garlic, parsley and miso paste and stir for 3 minutes over moderate heat.
  3. Add mushrooms and cook, covered, over low heat for 8-10 minutes.
  4. Add stock and the bread and simmer for 25-30 minutes.
  5. Cool slightly and puree in a blender.
  6. Reheat without boiling and stir in evaporated milk just before serving.
  7. Top each soup filled bowl with a teaspoon of thickened cream poured in a swirl from the tip of the teaspoon then draw the tip of a knife through the cream in spokes from the centre, to form a decorative "web".
  8. Sprinkle the chopped parsley or chives over and lay a thin slice of mushroom on top.