Miso Mushroom Soup

I am huge fan of Chinese food, as you guys know, and I also love soup. Cream of mushroom soup is one of my all time faves but I figured I would fuse the two together to make a lighter, dairy free creamy mushroom soup. Enjoy!

Ingredients:

1/4 cup olive oil

16 oz mushrooms (any kind you like, I did Shitake and button), chopped roughly

1 large onion, chopped very fine

2 smalls shallots, chopped very fine

Salt

1/3 cup dry white wine

5 cups water

1/4 cup raw cashews

1 tbsp miso paste (red or white works)

Pepper

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Directions:

Heat the oil in a pot over medium high heat. Add the mushrooms and try to keep them from overlapping. Allow to brown ~3 mins and then stir. Allow to cook for additional 5 mins. Remove from pot and set aside, leaving the oil and juices in the pot.

Add in the onions and shallots with a pinch of salt. Sauté until very soft ~7-8 mins. Lower flame to keep from burning if necessary.

Once the onions are soft, add in the white wine. Once the wine has mostly evaporated, ~1 min, add in 5 cups of water and the mushrooms, and bring to a simmer.

In a food processor, add the cashews, miso paste and 2 cups of broth, with some mushrooms in it. Blend until extremely smooth and add back to the pot. Stir together and simmer until fully incorporated.

Season with salt and pepper to taste and enjoy!

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BONUS RECIPE:

Crispy Garlic Croutons

Ingredients:

Any bread (I love using challah but I used a sandwich bun here)

Olive oil

Salt

Garlic

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Preheat oven to 350. Cut the bread into cubes. Place in a bowl and toss in olive oil until fully coated, really make sure they are saturated in the oil. Then sprinkle some salt and an even coat of garlic powder. Place on a parchment lined cookie sheet, bake for 10 mins or so, checking periodically. Enjoy in soup or in salads, these are addictive.