Creamy Miso Mushroom Soup

Creamy Miso Mushroom Soup

Creamy Miso Mushroom Soup

Directions

  1. Heat oil and sauté wild mushrooms, onion, shallot, and garlic until soft, about 3-5 minutes.
  2. Deglaze with sherry. Add cream, miso, tamari, and vegetable stock, and simmer until reduced by about 1/3.
  3. Purée 3 cups of soup in blender on high until very smooth. Add purée back to soup. • Take soup off heat and let cool slightly until around 185°F and temper with Chobani® Greek Yogurt and whisk well to combine. 
  4. Note: If chilling the soup completely, omit the Chobani® Greek Yogurt until ready to serve.
  5. Garnish with sautéed mushrooms and serve right away.

Ingredients

  • 2 cups cream, heavy
  • 1 tbsp minced garlic
  • 1/4 cup miso paste, blonde
  • 2 qt mushroom(s), variety, cleaned, chopped
  • 5 mushroom(s), for garnish, sautéed
  • 2 tbsp oil, neutral
  • 1 cup onion, diced
  • 1/2 tsp Black Pepper
  • 1 tsp salt, kosher
  • 1 tbsp shallot(s), minced
  • 1/4 cup sherry
  • 1 1/2 qt vegetable stock
  • 1 tbsp tamari
  • 2 cups Chobani® Whole Milk Plain Greek Yogurt

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