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Double Umami Mushroom Soup

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Double Umami Mushroom Soup is an exquisite, savory dish that packs a punch of rich, deep flavors. This hearty soup combines the umami notes of mushrooms and miso for a double-layered umami experience that is satisfying and warming. With its earthy taste and velvety texture, this soup is perfect for cold weather, offering comfort with every spoonful. Whether you’re a mushroom lover or just looking for a delicious, plant-based meal, Double Umami Mushroom Soup is sure to become a new favorite in your recipe rotation.

Ingredients

Scale

For this Double Umami Mushroom Soup, you will need the following ingredients:

  • 1 lb mixed mushrooms (shiitake, cremini, and/or button mushrooms), sliced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons miso paste (preferably white or yellow miso)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: 1 tablespoon nutritional yeast (for extra umami)

Instructions

Prepare the Ingredients:

  1. Slice the Mushrooms: Clean and slice the mushrooms into even pieces, ensuring they cook uniformly.
  2. Chop the Onion and Garlic: Finely chop the onion and garlic, making them ready for sautéing.

Cook the Soup Base:

  1. Sauté the Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown, about 10 minutes.

Add Liquids and Simmer:

  1. Add Broth and Miso: Stir in the vegetable broth, miso paste, soy sauce or tamari, and sesame oil. Use a whisk or spoon to dissolve the miso paste into the broth, ensuring the soup base is smooth.
  2. Simmer: Bring the soup to a gentle simmer. Let it cook for about 20 minutes to allow the flavors to meld together.

Finish and Season:

  1. Add Rice Vinegar and Pepper: Stir in the rice vinegar and ground black pepper to taste. Let the soup simmer for another 5 minutes to incorporate the flavors.
  2. Add Fresh Thyme: Stir in the fresh thyme and continue to simmer for 2 more minutes.
  3. Blend (Optional): For a creamier texture, use an immersion blender to blend the soup slightly, leaving some mushroom pieces for texture. Alternatively, you can blend a portion of the soup in a regular blender and return it to the pot.

Serve and Garnish:

  1. Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Optionally, sprinkle nutritional yeast on top for an added umami boost.
  2. Serve Hot: Serve the soup immediately with crusty bread or a side salad.

Nutrition

Find it online: https://succulentrecipes.com/double-umami-mushroom-soup/