Youtor
Creamy Mushroom Soup
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=tgMVBAeli64
Makes 5-6 servings • INGREDIENT LIST: • 7 tablespoons extra virgin olive oil • 2 cloves fresh garlic, finely minced • 1 yellow onion, finely diced • Sea salt • 1/2 pound fresh button or cremini mushrooms, diced • ½ pound fresh shiitake mushrooms, stems removed, diced • 2 ounces dried porcini mushrooms, soaked until tender, diced • 5 tablespoons sprouted whole wheat flour or whole wheat pastry flour • 3 cups spring or filtered water • 3 cups unsweetened organic almond or soy milk • 4 tablespoons mirin or white wine • 2 tablespoons sweet white miso • 4 button mushrooms, caps only • 2-3 sprigs fresh parsley, finely minced, for garnish • https://www.christinacooks.com/recipe... • STEP BY STEP INSTRUCTIONS: • Place 4 tablespoons oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in mushrooms, a pinch of salt and sauté for 5 minutes. The mushrooms will release their juices and reabsorb them. Stir in flour and cook, stirring to create a thick paste, like a roux. Whisk in stock, milk and wine and cook, stirring frequently, until the soup returns to the boil. Reduce heat to low and simmer 7-10 minutes, stirring frequently to avoid lumping. Remove a small amount of hot broth and puree miso until smooth. Stir into soup and simmer 3-4 minutes more. • While the miso simmers in the soup, slice the remaining mushrooms and heat the remaining oil in a skillet and sauté the mushrooms until golden, about 4-5 minutes. Serve the soup garnished with sautéed mushrooms and minced parsley. • Cook’s Tip: If you prefer to prepare this recipe without wine, simply eliminate it.
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