Creamy Mushroom Miso Soup

Ingredients:

Serving: 2-4 bowls

Cook Time: 25-30 mins

2 Tbsp - butter

2 green onions, minced

2 cloves garlic, minced

1 cup of mushrooms, thinly sliced (any mushroom of choice) (shiitake, brown, oyster, etc)

1 Tbsp AP flour

3 cups dashi stock, alternatively stock of choice (chicken, veg, etc.)

2 tbsp white miso 

½ cup heavy cream

Salt and pepper to taste.

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DIRECTIONS

1. In a medium-large pot over medium-high heat, melt butter and sauté green onions and garlic until fragrant. Add mushrooms and cook for 2-3 minutes or until brown crust forms. Add more butter if needed. Stir in the flour and cook until browned, making a roux.

2. Slowly pour in the stock, stirring until thickened. Let simmer for 3-5 mins, then add miso paste.

3. Cook for another 3-5 mins. Stir in the heavy cream at the end, and turn off the heat. Salt and pepper to taste.