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Creamy Miso Mushroom Soup

This vegan mushroom soup is perfectly creamy without the addition of any actual cream! It's was inspired by a Bon Appetit recipe. Walnuts, thyme and mushrooms are the perfect trifecta, so it only made sense to incorporate all three in the soup. Then we added in a bit of miso for a hit of saltiness, interest and umami flavour.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer, Soup
Servings: 6

Ingredients

  • 12 oz mushrooms (cremini and shiitake) don't wash, just wipe and slice
  • 2 Tbsp extra virgin olive oil
  • 1 yellow onion
  • 4 garlic cloves
  • 1/2 tsp sea salt and pinch of pepper
  • 1/2 bundle fresh thyme
  • 4 cups veggie broth
  • 1/2 cup walnuts
  • 1 Tbsp white miso

Instructions

  • Place a large, wide pot over medium heat.
  • Add the mushrooms, toss to coat in the oil, then leave them undisturbed for 5 minutes.
  • After 5 minutes, toss around and saute for an additional 5-8 minutes, continue to toss as needed. Then transfer the mushrooms to a plate.
  • Add the onion to the pot, and a splash of oil, if needed. Saute for 2 minutes, then toss in the garlic and cook for 60 seconds. Season with salt and pepper.
  • Pour in broth, the bundle of thyme and mushrooms. Bring to a boil and simmer for 15 minutes.
  • Take out 2 cups of the whole soup (with everything in it) and blitz with walnuts and miso, until creamy. Return to pot. Remove the thyme. Reason with salt and pepper. Simmer for an additional 10 minutes.
  • Pour into bowls, drizzle with olive oil and springs of fresh thyme.

Notes

Substitution Guide:
  • Mushrooms: any variety you like!
  • Onion: shallots, leeks, more garlic
  • Fresh thyme: 1 tsp dried thyme -- just saute it with the onion and garlic
  • Walnuts: cashews
  • Miso: omit if you don't have, add a splash of tamari
 
Prep Guide:
  • buy the mushrooms pre-sliced or slice them the day before