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Before you jump to Wild Mushroom and Miso Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.
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We hope you got benefit from reading it, now let's go back to wild mushroom and miso soup (vegan) recipe. To make wild mushroom and miso soup (vegan) you need 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
- Get of mushrooms, 1/2 inch diced.
- You need of large yellow onion, 1/4 inch diced.
- Take of celery stalks, 1/4 inch diced.
- Use of garlic, finely chopped.
- Use of Olive Oil.
- Use of fresh Thyme sprigs.
- Prepare of Salt.
- Prepare of Pepper.
- Get of Vegetable broth.
- Get of Cornstarch.
- Use of Water.
- Prepare of Miso paste.
- Take of water.
- Prepare of coconut milk, that has sat a while so the coconut cream has separated from the liquid.
Instructions to make Wild Mushroom and Miso Soup (Vegan):
- Sauté in large pot mushrooms, onions and celery with olive oil until mushrooms have released most of their moisture and liquid has reduced to a minimal amount. Add garlic and stir for a minute..
- Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins..
- Take out thyme sprigs. Turn up heat again until soup starts boiling. Make cornstarch slurry by adding cornstarch to cold water in separate small bowl. And add slowly to bubbling soup while stirring. Adding just enough for soup to thicken and turn clear. Turn off heat..
- Make miso paste slurry and add when soup is no longer bubbling. Stir to combine. Do not boil the soup again after miso has been added..
- Add only the solid part of the can of coconut milk. Stirring until the cream has melted and is fully incorporated. Adjust salt and pepper seasonings. Garnish with parsley..
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