Creamy Crimini Mushroom And Miso Soup Recipes

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CREAMY CRIMINI MUSHROOM AND MISO SOUP



Creamy Crimini Mushroom and Miso Soup image

Make and share this Creamy Crimini Mushroom and Miso Soup recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons coconut oil
4 1/2 cups cremini mushrooms, sliced (about 3/4 of a pound)
3 garlic cloves, chopped, plus 1 whole clove
4 cups vegetable broth
2 tablespoons yellow miso
kelp, flakes
truffle oil (optional)

Steps:

  • Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture.
  • Add garlic and sauté another 30 seconds.
  • Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.
  • While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sautéing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp.
  • Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot.
  • Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms.
  • Note:.
  • You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.

Nutrition Facts : Calories 99.9, Fat 7.4, SaturatedFat 6, Sodium 313.8, Carbohydrate 7.1, Fiber 1.1, Sugar 2.2, Protein 3.5

COCONUT-MISO MUSHROOM SOUP



Coconut-Miso Mushroom Soup image

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

12 ounces cremini or button mushrooms, thinly sliced, plus more for serving (optional, see cook's note)
Kosher salt and freshly ground white pepper
2 teaspoons vegetable oil
4 scallions, white and light-green parts chopped (1/2 cup), tops thinly sliced on the bias for serving
4 teaspoons minced fresh ginger (from a 1 1/2-inch piece)
1 tablespoon minced garlic
1 tablespoon white or yellow miso
2 1/2 cups vegetable broth, plus more as needed
1 can (13.5 ounces) coconut milk

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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