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Wild Mushroom and Miso Soup (Vegan)
Wild Mushroom and Miso Soup (Vegan)

Before you jump to Wild Mushroom and Miso Soup (Vegan) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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You can make similar alterations with the oils that you use for cooking your food. Olive oil contains monounsaturated fat which can help to lower bad cholesterol. Olive oil is also a good source of Vitamin E which has many benefits and is also good for your skin. If you presently eat lots of fresh fruits and vegetables, you may want to think about where you’re buying them and if it’s the best source. If you can opt for organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being picked at the right time.

All in all, it is not hard to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to wild mushroom and miso soup (vegan) recipe. To make wild mushroom and miso soup (vegan) you only need 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Wild Mushroom and Miso Soup (Vegan):
  1. You need mushrooms, 1/2 inch diced
  2. You need large yellow onion, 1/4 inch diced
  3. You need celery stalks, 1/4 inch diced
  4. Take garlic, finely chopped
  5. Take Olive Oil
  6. Provide fresh Thyme sprigs
  7. Provide Salt
  8. Prepare Pepper
  9. Get Vegetable broth
  10. Prepare Cornstarch
  11. Take Water
  12. Use Miso paste
  13. You need water
  14. You need 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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