Simple soup is the best. This mushroom soup comes together quickly and packs a flavor filled punch. The secret? Dried mushrooms.
2 shallots, peeled and halved
6 cloves garlic, peeled
2 portobello mushrooms – stems removed, rough chop
1 cup dried shitake mushrooms (rehydrate in two cups water for 15 minutes)
4 cups veggie broth
1 TBL of red miso (or another miso) – blended with 1/2 cup water
Except for the miso add everything to the pot and simmer. When shallots are cooked through turn off heat. When it is cool enough puree soup with an immersion blender (or blend in a blender). Return the soup to warm and stir in the miso-water (once the miso is added be sure that the soup does not boil). Serve and enjoy.
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