Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, wild mushroom and miso soup (vegan). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Wild Mushroom and Miso Soup (Vegan) is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):

1. Take 2 cups mushrooms, 1/2 inch diced
2. Make ready 1 large yellow onion, 1/4 inch diced
3. Make ready 2 celery stalks, 1/4 inch diced
4. Take 1 clove garlic, finely chopped
5. Get 1 Tbsp Olive Oil
6. Prepare 3-4 fresh Thyme sprigs
7. Get To taste Salt
8. Get To taste Pepper
9. Take 4-5 cups Vegetable broth
10. Take 1-2 Tbsp Cornstarch
11. Prepare 2 Tbsp Water
12. Take 1 Tbsp Miso paste
13. Take 2 Tbsp water
14. Prepare 1 can 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):

1. 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.
2. Add vegetable broth and bring to boil, turn down heat and add thyme sprigs. Cover and simmer for 20-30 mins.
3. 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.
4. 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.
5. 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.

So that’s going to wrap it up for this exceptional food wild mushroom and miso soup (vegan) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!