COCONUT-MISO MUSHROOM SOUP
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are both inexpensive and easy to find-anchor the recipe and white or yellow miso pumps up their earthiness without overwhelming them.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
- Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
- Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
- Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.
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[email protected]Overall, I thought this soup was pretty good. It was easy to make and it had a lot of flavor. I would definitely make it again.
Adebayo Gbenga
[email protected]This soup was a bit too spicy for me, but I still enjoyed it. I think I'll try it again with less chili paste next time.
John Hindman
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.
Naeem Naeem Ahmed
[email protected]This soup is delicious and healthy. It's a great way to get your daily dose of vegetables.
Anjana Anjanachhetri
[email protected]I've made this soup several times now and it's always a hit. It's a great way to use up leftover vegetables.
Colin Quang Nguyen
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of coconut and miso. It's a great soup for a weeknight meal.
Mulu Beyene
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Ali Kazmi
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Debbie Wass
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The soup was bland and lacked flavor. I think I'll try a different recipe next time.
Angle Hnin
[email protected]The soup was delicious! I made it exactly as the recipe stated and it turned out perfect. I will definitely be making this again.
BILLAL Qureshi
[email protected]I love this soup! It's so flavorful and comforting. I've made it several times now and it's always a hit with my family and friends.
Sabbir Rohoman
[email protected]This recipe was easy to follow and the soup turned out amazing! The flavors were perfectly balanced and the coconut milk gave it a creamy texture. I highly recommend trying this recipe.
Md Mominul Islam
[email protected]This soup was a delightful surprise! The combination of coconut, miso, and mushrooms created a complex and flavorful broth. I especially appreciated the addition of lemongrass and ginger, which added a refreshing brightness to the soup. I served it w