Indulge in the comforting embrace of this Creamy Mushroom Soup, a silky blend of earthy mushrooms, fragrant ginger, and creamy coconut milk. Perfect for chilly evenings or when you need a wholesome, soul-soothing bowl, this recipe brings together the rich umami of shiitake, the gentle sweetness of miso, and a touch of warmth from a hint of ginger.

Ingredients

• 1 small onion or ¾ cup of leeks, chopped
• 1½ cup shiitake mushrooms (or use ½ cup of each of shiitake, oyster and button mushrooms)
• 2-3 tbsp vegetable stock 
• 1 teaspoon ginger, grated
• 2 cups tinned coconut milk
• 1 bay leaf
• 1 tablespoon miso paste

Method

1. In a large pot, steam stir fry onion in 2-3tbsp vegetable stock until soft, add more stock if needed, about 5-6 minutes.
2. Add mushrooms and continue sautéing until soft.
3. Add ginger, coconut milk, and bay leaf and bring to a simmer.
4. Simmer for 3 minutes.
5. Turn off heat, remove bay leaf, and stir in miso at the end.
6. Remove bay leaf and blend in a blender until smooth