I have long wanted to find a recipe for a creamy mushroom soup that’s not loaded with margarine, because it tends to overpower the flavor of the mushrooms. I found this recipe, and after making a few tweaks I was able to reach the consistency and flavor I was looking for.
No, it’s definitely not pretty. After blending the soup, it ended up a shade of grayish brown, but it definitely tastes good.
Creamy Mushroom Soup 2 Tbsp. extra virgin olive oil 2 cloves garlic, diced 1 yellow onion, diced 2 Yukon Gold potatoes, peeled and diced 10 button mushrooms, diced 6-8 baby portobello mushrooms, sliced 1/4 cup white wine 4 cups plain unsweetened soy milk Salt and pepper, to taste 3 tsp. sweet white miso Finely minced fresh parsley for garnish•Heat the oil in a large pot over medium heat and sauté the garlic and onions for 2 to 3 minutes.
Stir in the potatoes and mushrooms and sauté for an additional 2 to 3 minutes.
Add the wine, soy milk, salt, and pepper. Cover and bring to a boil. Reduce the heat to low and cook for 1 hour.
Pour the soup into a blender, or use a hand blender, and blend until creamy, then add back to the pot.
Spoon a small amount of the soup into a bowl and dissolve the miso in it. Stir back into the soup and cook over very low heat, uncovered, for 3 to 4 minutes to activate the enzymes in the miso.
Season with salt and pepper and serve garnished with fresh parsley.
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