Mushroom Soup With Miso

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 500 g mushrooms, wiped & sliced
• 2 tablespoons butter
• 6 scallions, sliced
• 2 garlic cloves, crushed
• 2 tablespoons parsley
• 1 teaspoon miso
• 6 cups vegetable stock or 6 cups water
• 2 slices bread, crusts trimmed
• 1/2 cup evaporated milk
• thickened cream, to garnish
• 2 tablespoons parsley or 2 tablespoons chives, finely chopped, to garnish

Recipe

• 1 melt butter in a heavy-based saucepan and cook the onions on low heat until soft.
• 2 add garlic, parsley and miso paste and stir for 3 minutes over moderate heat.
• 3 add mushrooms and cook, covered, over low heat for 8-10 minutes.
• 4 add stock and the bread and simmer for 25-30 minutes.
• 5 cool slightly and puree in a blender.
• 6 reheat without boiling and stir in evaporated milk just before serving.
• 7 top each soup filled bowl with a teaspoon of thickened cream poured in a swirl from the tip of the teaspoon then draw the tip of a knife through the cream in spokes from the centre, to form a decorative "web".
• 8 sprinkle the chopped parsley or chives over and lay a thin slice of mushroom on top.