Coconut-Miso Mushroom Soup
This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini—which are both inexpensive and easy to find—anchor the recipe and white or yellow miso pumps up their earthiness without overwhelming them.
Martha Stewart Living, November 2020
Gallery
Credit:
David Malosh
Recipe Summary
Ingredients
Directions
Cook's Notes
To make the optional fried mushrooms for garnishing, heat a generous slick of vegetable oil in a small, heavy-bottomed skillet, such as cast iron, over medium. 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.