Creamy Crimini Mushroom and Miso Soup

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture.
  • Add garlic and sauté another 30 seconds.
  • Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.
  • While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sautéing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp.
  • Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot.
  • Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms.
  • Note:
  • You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.
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