Mushroom Miso Soup
| Cook Time | 30 – 60 minutes |
| Servings |
people
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Ingredients
- 3 Tbsp olive oil
- 1 medium onion sliced
- 1 stem of fresh rosemary
- 450 g crimini mushrooms
- 2 vegan bouillon cubes
- 240 mL water
- 2 Tbsp white miso
- 1 Tbsp lemon juice
- 80 mL water
- 160 mL water
Ingredients
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Instructions
- In a pot over a medium heat, add olive oil, onion and the rosary stem.
- Stir ingredients till the onions begin to brown.
- Then add the chopped mushrooms and sauté for 10 minutes.
- Separately, in a spice mixer add the cashews and grind till powdered.
- Add 80 ml of the water and blend again until cashew mixture is combined completely.
- Add the miso, bouillon cubes and lemon juice to the cashew mixture and puree.
- Add the cashew/miso mixture into the pot with the mushrooms and add the 160 ml water.
- Place a lid on top of the pot and let the contents simmer for 10 minutes.
- Using a hand blender puree the mixture until your desired consistency occurs.
- Serve the creamy mushroom soup lovely and warm.
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