This is likely the most requested recipe of mine to date. When I made this soup, I instantly fell in love with it, and I am glad that our guests have as well. It is a soup based out of French culinary tradition, infused with a little Asian twist. Combining these two culinary styles has been a favorite of mine, and has been used to great effect by Chefs around the globe. Happy cooking!
- Miso Mushroom Soup (Serves 8):
- ¼# Butter
- 2 Cups of Onion, Medium Diced
- 1 Tbsp. Ginger, Minced
- 2 tsp. Garlic, Minced
- 2.5# Cremini Mushrooms, Cleaned
- ¼ Cup White Wine
- 3 Cups of Water
- ½ Cup of Miso Paste
- 1 Cup of Heavy Cream
- Juice of 1 Lime
- 2 tsp. Balsamic Vinegar
- ½ tsp. Cayenne
- Salt and Pepper to taste
Sweat onions in butter over medium heat until translucent, about 5 minutes.
Add the ginger and garlic and cook until fragrant.
Deglaze with the white wine and reduce the wine until it is almost dry.
Add the mushrooms and cook, stirring occasionally until they are covered in their own liquid.
Add the water and bring to a boil. Reduce to a simmer and cook for 30 minutes.
Add the miso paste and puree using a blender. Each batch should take about one and a half minutes in the blender, to ensure a smooth consistency.
Finish with the heavy cream, lime juice, balsamic vinegar, and cayenne. Season with salt and pepper to taste.
Note: Do not over salt; the miso does spread out over time, so the soup will get slightly saltier after it cools.