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Wild Mushroom & Miso Soup

December 11, 2013 by epicureanvegan

Wild Mushroom and Miso Soup -- Epicurean VeganFor mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker. ย This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters—perfect for fighting off the winter chills and colds.

INGREDIENTS:
1 (1/2 oz) pkg dried porcini mushrooms (I could only find the 3/4 oz package, which I used all of)
1 C hot water (I added a bit more since I used more mushrooms)
1 Tbs olive oil
2 leeks, (mostly white parts and a little of the green) sliced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves of garlic, minced
1 tsp salt
1/2 tsp cracked peppercorns (I used ground—didn’t have the peppercorns)
1 bay leaf
8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more–they cook down quite a bit)
8-oz cremini mushrooms, stems removed and quartered (Again, I’d add more)!
6 C vegetable broth
1 C water
1/4 C miso
Optional: fresh snipped chives

DIRECTIONS:
In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.

Wild Mushroom and Miso Soup -- Epicurean VeganTransfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.

Wild Mushroom and Miso Soup -- Epicurean Vegan

Cover and cook on high for 3 hours OR on low for 6 hours. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Wild Mushroom & Miso Soup
 
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For mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker. This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters---perfect for fighting off the winter chills and colds.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 (1/2 oz) pkg dried porcini mushrooms (I could only find the ¾ oz package, which I used all of)
  • 1 C hot water (I added a bit more since I used more mushrooms)
  • 1 Tbs olive oil
  • 2 leeks, (mostly white parts and a little of the green) sliced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • ½ tsp cracked peppercorns (I used ground---didn't have the peppercorns)
  • 1 bay leaf
  • 8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more--they cook down quite a bit)
  • 8-oz cremini mushrooms, stems removed and quartered (Again, I'd add more)!
  • 6 C vegetable broth
  • 1 C water
  • ¼ C miso
  • Optional: fresh snipped chives
Directions
  1. In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside.
  2. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.
  3. Transfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.
  4. Cover and cook on high for 3 hours OR on low for 6 hours.
  5. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!
3.4.3177

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Filed Under: Dinners, Soups Tagged With: carrots, celery, cremini mushrooms, easy, immune boosting, leeks, miso, mushrooms, savory, shiitake mushrooms, slow cooker, soup, The Vegetarian Slow Cooker

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Comments

  1. Alison says

    December 12, 2013 at 8:08 am

    Erp…did you mean “high for 3 hours or low for 6”? Looks yummy!! Will definitely be trying this sometime this winter. ๐Ÿ™‚

    • epicureanvegan says

      December 12, 2013 at 11:54 am

      Lol! Yep, that’s what I meant! I’ll be sure to fix that ๐Ÿ™‚

  2. Jennifer says

    December 19, 2013 at 8:04 am

    It’s been a while since my last visit! Sorry about that! This looks and sounds great tho! WOWW!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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