Clay's Kitchen : Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Mushroom Soup With Miso

Recipe from: Complete Vegetarian Cookbook by Charmaine Solomon
Servings: 8 to 10

When Mushrooms are cheap make a batch of this & freeze what you don't want immediately. When slicing mushrooms, set one aside for garnish.

1 pound mushrooms, wiped and sliced
2 tablespoons butter
6 scallions, sliced
2 garlic cloves, crushed
2 tablespoons parsley
1 teaspoon miso
6 cups vegetable stock or water
2 slices bread, crusts trimmed
½ cup evaporated milk
thickened cream, to garnish
2 tablespoons parsley or chives, finely chopped, to garnish

Melt butter in a heavy-based saucepan and cook the onions on low heat until soft. Add garlic, parsley and miso paste and stir for 3 minutes over moderate heat. Add mushrooms and cook, covered, over low heat for 8-10 minutes. Add stock and the bread and simmer for 25 to 30 minutes. Cool slightly and purée in a blender. Reheat without boiling and stir in evaporated milk just before serving. 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". Sprinkle the chopped parsley or chives over and lay a thin slice of mushroom on top.

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