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Miso Mushroom Chowder

Course dinner, lunch, Main Course, Soup
Keyword Plant-based
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

For the “cream”

  • 2 cups white beans
  • ½ cup raw cashews soaked in hot water for 10 minutes
  • 2 cups vegetable broth
  • 2 tbsp miso

For the chowder

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots thinly sliced
  • 2 celery thinly sliced
  • 3 cloves garlic minced
  • 8 oz baby bella mushrooms sliced
  • 2 tsp dried thyme
  • ½ tsp ground sage
  • 1 bay leaf
  • 2 tbsp nutritional yeast
  • 2 cups vegetable broth
  • 2 cups white beans
  • salt & pepper to taste

Garnish

  • lemon juice
  • parsley minced

Instructions

  • MAKE the “cream”: blend white beans, cashews, vegetable broth, and miso until smooth. Set aside.
  • HEAT olive oil in a pot over medium-high heat. Add onion, carrots, celery, garlic, and a pinch of salt. Cook 3-5 minutes until onions soften and turn translucent.
  • ADD mushrooms, thyme, sage, and bay leaf. Cook until mushrooms start to soften, 2-3 minutes.
  • ADD nutritional yeast and stir for 30 seconds.
  • ADD remaining vegetable broth and white beans. Bring to a boil then lower heat to simmer for 15 minutes.
  • STIR in “cream” and gently simmer 5 more minutes.
  • TURN off heat and add salt/pepper to taste. Remove bay leaf.
  • STIR in lemon juice and sprinkle parsley on top just before serving.