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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.
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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.