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I love the creaminess of the texture from the oat milk, along with the complexity of the flavors that comes from the miso and wine. This would be amazing with oversized croutons and a thyme garnish.
3–6 tablespoons oil
4 pounds (2 kilograms) mushrooms (I used a combination of shiitake, cremini, portobello, and oyster), roughly chopped
4 small onions, chopped
4 tablespoons red wine, such as Tuscanini Red Cooking Wine
4 teaspoons fresh thyme leaves
3 teaspoons white miso paste (skip if you don’t have)
2 teaspoons salt
8–10 cups Manischewitz Vegetable Broth or chicken broth
1 and 1/2 cups Gefen Oat Milk
In a large soup pot, heat oil on medium-high heat. Add mushrooms and sauté until they’re dark in color and the majority of moisture has dried out, about eight to 10 minutes.
Add onions and cook three minutes until softened. Add wine and cook down for two minutes. Stir in thyme, miso paste, and salt.
Add broth and stir to scrape up any browned bits from the bottom of the pot. Add oat milk. Let mixture come to a low boil and cook for five minutes.
Remove thyme leaves. Transfer half of the mixture to a blender and blend until smooth. Return mixture to the pot, and stir to combine. Adjust seasonings as needed and serve.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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Just made this soup! super easy and only took me 45 min!!! although i tweeked it, try this: Instead put 5 cups broth and 1 and a half cup water.
Guys, enjoy!!!!!!!
Soup was okay, nothing major tho