Mushroom Soup

A cozy, umami-packed soup made with deeply sautéed mushrooms, miso, and a splash of white wine. Perfectly earthy and smooth.

Ingredients

• 2 tablespoons butter

• 2 lbs assorted mushrooms

• 2 tablespoons olive oil

• 1 yellow onion, roughly chopped

• 3 cloves garlic, roughly chopped

• 1/4 cup white wine

• 4 cups veggie stock (preferably homemade)

• 1 tablespoon white miso paste

• Pinch of chili flakes

• Salt, to taste

• Pepper, to taste

Instructions

1. Cook the Mushrooms
   In a heavy-bottomed pot over medium-high heat, melt the butter. Add the mushrooms and cook for about 5 minutes until they release their juices. Continue cooking until the liquid evaporates and the mushrooms are golden. Remove from the pan and set aside.

2. Sauté the Aromatics
   Add the olive oil to the same pan, then add the chopped onion and garlic. Season with salt and pepper. Cook for 5–8 minutes, until softened.

3. Deglaze the Pan
   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until most of the wine has evaporated.

4. Add the Stock and Miso
   Return the mushrooms to the pan. Stir in the veggie stock and miso paste. Bring to a boil, then add chili flakes and reduce to a simmer. Cook for 15 minutes.

5. Blend the Soup
   Using an immersion blender (or upright blender in batches), blend the soup until smooth.

6. Serve
   Taste and adjust seasoning. Serve hot, optionally topped with a drizzle of cream, herbs, or a swirl of chili oil.