Japanese Inspired Cream of Mushroom Soup
This recipe is inspired by Japanese Kinoko Mushroom Wafu pasta. Wafu literally means ‘Japanese style”. This is my version of a Wafu cream of mushroom soup. The soup is really rich and decadent.
Ingredients
- 4 Large Shallots
- 6 Garlic Cloves
- 1/2 pound Shiitake Mushrooms
- 1/2 pound Oyster Mushrooms
- 1/2 pound Cremini Mushrooms
- 2 Cups Cream
- 2.5 cups Broth
- 1.5 cups Greek Yogurt
- 1/3 cup Miso
- 1/2 cup of Soy sauce
- 1/3 cup Diced Green onion
Instructions
- Heat up olive oil in a large pot over medium-high heat. Sauté shallots until caramelized. Cook garlic until fragrant, about 1 minute
- Add mushrooms and sauté until browned. Add in the miso to the mushrooms and mix in until combined.
- Pour in soy sauce, cream and yoghurt. Mix until combined and then use an immersion blender to partially blend the soup. Reduce heat to low-medium heat.
- Cover and allow to gently simmer for 10-15 minutes, while occasionally stirring. Adjust salt and pepper to your taste.
- Serve with diced green onions.