Creamy Crimini Mushroom And Miso Soup

1. 1

   Heat coconut oil in medium soup pot, then add mushrooms and saute until they start to release their moisture.

2. 2

   Add garlic and saute another 30 seconds.

3. 3

   Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.

4. 4

   While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sauteing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp.

5. 5

   Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot.

6. 6

   Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms.

7. 7

   Note:

8. 8

   You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.

* Per serving · 4 servings · Values may vary.