400gramsbutton mushrooms, sliced (with their stems intact)
I large onion, finely chopped
5garlic cloves, finely chopped
25gramsbutter
3teaspoonsflour
2teaspoonsshiro miso paste
¼cupmilk
1teaspoonpeppercorns
2bay leaves
1veg stock cube
Salt, to taste
Instructions
Sauté onions and garlic in butter over medium heat. Once browned, tip in the mushrooms, peppercorns and bay leaves. Cook on high until the mushrooms start to brown slightly. They will first let out a lot of water. Keep the heat on high and leave them untouched until they start to colour.
Add flour and miso paste. Continue cooking for a few more mins, stirring frequently.
Crumble in the stock cube and add milk. Stir everything together and cover and cook for 5-7 mins.
Fish out and discard the bay leaves. Blend the contents of the pot adding enough water to bring it to a thickness you like. (I used about 2 cups of water.)
Return the soup back to the pot. Taste and adjust seasoning. Reheat before serving with a drizzle of olive oil.
Notes
Shiro miso is milder than aka miso. That’s what I used here.