Lightly adapted from a recipe by Ginger Hultin in Food & Nutrition Magazine.
Prep Time5minutes
Cook Time16minutes
Total Time21minutes
Servings6
AuthorDanielle Cushing
Ingredients
1tablespoonolive oil
1large yellow onionchopped
2clovesgarlicminced
16ouncesbaby bella mushroomssliced
5cupslow-sodium vegetable broth
1/2cupold-fashioned oats
2tablespoonsmiso paste
1/2teaspoonblack pepper
fresh parsley to garnishif desired
Instructions
Heat oil in a large soup pot over medium-high heat. Saute onion until translucent, about 2-3 minutes. Add garlic and mushrooms and reduce heat to medium. Cook for 5 minutes, stirring occasionally.
Add broth and oats and bring to a boil. Reduce heat and simmer 8 minutes. Remove soup from heat and allow to cool slightly. Stir to release heat. Once the soup is warm, but not boiling, add the miso and pepper. Use an immersion blender to puree until smooth. A regular blender may be used in place of immersion blender.