Prep 1 hr
Cook 1 hr
From "Levana Cooks Dairy-Free!" The book says: "Although I include here only mushrooms that are easily available and affordable, and although the soup is fabulous as is, the day you want to go all out, substitute more luxurious mushrooms in place of the ones listed. Even in small amounts, just an ounce or two, they make a dramatic difference and produce a memorable treat: chanterelles, morels, porcini, etc."
- 1 1⁄2 lbs shiitake mushrooms, stems discarded, caps sliced
- 1 cup dry sherry or 1 cup mirin
- 1⁄3 cup olive oil
- 1 1⁄2 lbs domestic mushrooms, caps sliced, stems chopped
- 2 medium onions, chopped
- 6 shallots, minced
- 1⁄3 cup flour (any)
- 2⁄3 cup dark miso
- 8 cups boiling water
- 3 sprigs fresh thyme leaves, only
- 1 pinch saffron thread
- 1 sprig tarragon leaf, only chopped
- 4 bay leaves
- 3 cups soymilk
- salt and pepper
- Soak the shiitaki in the sherry about half an hour. Remove the shiitaki with a slotted spoon and reserve sherry.
- Heat the olive oil in a heavy pot and in it saute the sliced mushroom caps (shiitaki and domestic) until all liquids evaporate. Remove the sauteed mushrooms with a slotted spoon and reserve. In the same pot, adding a few drops of oil if necessary, saute the chopped mushroom stems, onions, and shallots until all liquids evaporate. Add the flour and cook on a low flame two to three minutes until the flour turns light brown. Raise the heat again, add miso, and whisk. Add the water gradually, whisking. Add the reserved sherry, thyme, saffron, tarragon, bay leaves, and salt and pepper to taste. Cook covered on medium flame for about 30 minutes. Puree with an immersion blender until smooth. Return to the pot, add the reserved mushroom slices, the soy milk and pepper, and heat through. Adjust the consistency and seasonings. Do not let the soup boil or it will curdle. Serve hot. Delicious cold too.