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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 Discover How to Improve Your Mood with Food.

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Cold water fish are excellent for eating if you want to beat back depression. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3 fats. DHA and omega-3s are two things that improve the quality and the function of your brain’s gray matter. It’s true: consuming a tuna fish sandwich can greatly raise your mood.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try these hints instead!

We hope you got insight 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 need 14 ingredients and 5 steps. Here is how you cook it.

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