How to Prepare Tasty Wild Mushroom and Miso Soup (Vegan)

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Before you jump to Wild Mushroom and Miso Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snack foods.

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Certain foods made from whole grains are great for a fast snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for the afternoon meal. Eating on the run can easily be more healthy with wholesome chips and crackers. Whole grains are generally better than processed grains found in white bread.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to wild mushroom and miso soup (vegan) recipe. You can cook wild mushroom and miso soup (vegan) using 14 ingredients and 5 steps. Here is how you achieve it.

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

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

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