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Creamy miso mushroom soup with wild rice


Serves: 4
timePrep time: 35 mins
timeTotal time:
Creamy miso mushroom soup with wild rice
Recipe photograph by Ant Duncan

Creamy miso mushroom soup with wild rice

The salty earthiness of miso, combined with four different types of mushroom, gives this creamy soup a deliciously rich, intense flavour

Serves: 4
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
278Kcal
Fat
15gr
Saturates
4gr
Carbs
23gr
Sugars
7gr
Fibre
5gr
Protein
10gr
Salt
2.1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 25g dried porcini mushrooms
  • 3 tbsp rapeseed oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp miso paste (we used Yutaka)
  • 2 tsp picked thyme leaves, or ½ tsp dried, plus extra to serve
  • 1 x 300g pack mini portobello mushrooms, sliced
  • 1 x 300g pack chestnut mushrooms, roughly chopped
  • 1 x 120g pack shiitake mushrooms, torn
  • 2 tbsp plain flour
  • 1 litre vegetable stock, made with 2 stock pots or cubes
  • 125g basmati and wild rice mix
  • 100ml single cream

Step by step

To store
The soup keeps for 2 days in the fridge. Reheat before serving, adding a splash of water if needed.
  1. Put the dried porcini in a heatproof measuring jug and add 200ml boiling water. Set aside for 15 minutes to rehydrate.
  2. Meanwhile, heat 2 tablespoons of the oil in a large saucepan or stock pot and fry the onions gently for 6-8 minutes or until very soft. Add the garlic, miso and thyme and continue to cook for another minute.
  3. Reserve around 175g of the combined fresh mushrooms and set them aside for the garnish. Add the remaining mushrooms to the pan. Use a slotted spoon to lift the porcini mushrooms from the hot water, reserving the liquid, and add these to the pan, too. Fry for 4-5 minutes. Sprinkle over the flour and cook for a couple of minutes, then add the porcini liquid and the stock to the pan and bring to a simmer. Add the rice and simmer gently for 15-18 minutes, or until the rice is tender.
  4. Ladle around 400ml of the soup into a large jug and blitz with a stick blender, then return this mixture to the pan with 4 tablespoons of the cream. Heat through gently; check the seasoning.
  5. Heat the remaining oil in a frying pan and fry the reserved mushrooms for 5-6 minutes, or until golden. Divide the soup between serving bowls, drizzle with the rest of the cream and top with the fried mushrooms to serve.

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