Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, wild mushroom and miso soup (vegan). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Wild Mushroom and Miso Soup (Vegan) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. 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 have to first prepare a few components. You can have wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you can achieve that.

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

1. Make ready 2 cups mushrooms, 1/2 inch diced
2. Take 1 large yellow onion, 1/4 inch diced
3. Take 2 celery stalks, 1/4 inch diced
4. Get 1 clove garlic, finely chopped
5. Prepare 1 Tbsp Olive Oil
6. Prepare 3-4 fresh Thyme sprigs
7. Make ready To taste Salt
8. Take To taste Pepper
9. Make ready 4-5 cups Vegetable broth
10. Get 1-2 Tbsp Cornstarch
11. Make ready 2 Tbsp Water
12. Take 1 Tbsp Miso paste
13. Take 2 Tbsp water
14. Get 1 can coconut milk, that has sat a while so the coconut cream has separated from the liquid

Steps 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 this up for this special food wild mushroom and miso soup (vegan) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!