Miso Mushroom Soup | Soup Sundays

• total time: 34 minutes

Ingredients

for this Sunday’s soup, we’re bringing it back with a creamy bowl of miso mushroom goodness. topped with crispy oyster mushrooms too. if you haven’t made this already, this is your sign...

you can find the full written recipe down below - so let me know if you give it a go in the comments below!

INGREDIENTS (serves 4)

750 g chestnut mushrooms

200 g oyster mushrooms

5 garlic cloves

2 banana shallots

2 tbsp butter

2 tbsp olive oil

1 tbsp fresh thyme leaves

250 ml white wine

2 tbsp plain flour

1-1.5l mushroom stock

1 tsp miso paste

1 tsp dijon mustard

250 ml cream

1 tbsp smoked paprika

Handful fresh parsley

Directions

Warm the butter + oil in a pan on a medium-high heat. Finely dice the shallots, then sauté for 5 minutes until softened.

Slice the chestnut mushrooms & add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.

Mince the garlic + add with 1tbsp of fresh thyme leaves - fry until fragrant. Once the mushrooms are caramelising, deglaze the pan with white wine.

When the wine has evaporated, add the flour + cook out for 2 minutes. Prepare your stock, then add gradually, stirring as you go.

Add the miso paste + mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes). Add the cream, stir well & season to taste.

Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.

Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream + a pinch of paprika. Serve with buttered toast + enjoy!