Miso Mushroom Soup

Ingredients

• 750 g chestnut mushrooms
• 200 g oyster mushrooms
• 5 garlic cloves
• 2 banana shallots
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 250 ml white wine
• 2 tbsp plain flour
• 1 litre mushroom / vegetable stock
• 1 tsp miso paste
• 1 tsp Dijon mustard
• 250 ml cream
• 1 tbsp smoked paprika
• Handful fresh parsley

Directions

• Warm the butter and oil in a pan over medium-high heat. Finely dice the shallots, then saute for 5 minutes until softened.
• Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
• Mince the garlic and add with the fresh thyme leaves; fry until fragrant. Once the mushrooms are caramelising, deglaze the pan with the white wine.
• When the wine has evaporated, add the flour and cook out for 2 minutes. Add the stock gradually, stirring as you go.
• Add the miso paste and mustard, then leave to simmer over medium-low heat until thickened, 15 to 20 minutes. Add the cream, stir well, and season to taste.
• Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
• Ladle the soup into bowls; top with the crispy mushrooms, fresh parsley, a swirl of cream, and a pinch of smoked paprika. Serve with buttered toast.

Serves 4. From Alfie Steiner on Instagram.