I found this in some magazine and cut it out and didn't write down what magazine it came from AGAIN!! I really need to fix that! But I saw this recipe and knew it would be really good. I made it this week for my daughter who had her wisdom teeth out and it was for sure a hit! There is a note that you can make some fried mushrooms for garnishing and I would definitely do that next time we don't have a dental surgery involved. It says to heat a generous slick of vegetable oil in a small, heavy-bottomed skillet, such as cast iron, over medium heat. When it shimmers, carefully add a handful of thinly sliced mushrooms. Cook, flipping once, until they shrink and darken slightly, and bubbles along the edges subside. Drain on paper towels and sprinkle with salt.
COCONUT-MISO MUSHROOM SOUP
12 oz. cremini or bottom mushrooms, thinly sliced (I used baby Bella)
Kosher salt and freshly ground white pepper
2 tsp. vegetable oil
4 scallions, white and light green parts chopped (1/2 cup), tops thinly sliced on the bias for serving
4 tsp. fresh minced ginger (from a 1 1/2-inch piece)
1 Tbsp. minced garlic
1 Tbsp. white or yellow miso
2 1/2 cups vegetable broth, plus more as needed
1 can (13.5 oz.) coconut milk
1. Cook mushrooms and 1 tsp. salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly and most of the moisture cooks out, about 12-15 minutes. Add oil and chopped scallions; cook until scallions are tender, 2-3 minutes. Stir in ginger, garlic and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
2. Reserve 2 Tbsp. coconut milk, then add the rest to a blender with the mushroom mixture (work in two batches if needed). Puree until very smooth, about 2 minutes, removing the blender cap and covering hole with a folded kitchen towel to allow steam to escape. Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.
