Mushroom Soup With Miso

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.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 500  g mushrooms, wiped & sliced
• 2  tablespoons butter
• 6  scallions, sliced
• 2  garlic cloves, crushed
• 2  tablespoons parsley
• 1  teaspoon miso
• 6  cups  vegetable stock or 6  cups water
• 2  slices  bread, crusts trimmed
• 1⁄2 cup evaporated milk
•  thickened cream, to garnish
• 2  tablespoons parsley or 2  tablespoons chives, finely chopped, to garnish

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.