Mushroom Soup

This might be the most flavorful mushroom soup I’ve ever made. The deep earthy flavor comes from the mushroom broth, with a natural sweetness added by leeks and herbs. A splash of cream introduces a layer of richness. This combination, along with the savory umami taste that mushrooms naturally possess, creates a soup that’s rich in flavor and deeply satisfying. Umami is often described as the fifth basic taste, characterized by a rich and savory flavor that deepens the overall taste experience in foods like broths, meats, and certain vegetables.

1. 1. For the mushroom broth: In a large pot, combine all broth ingredients with 4 liters (6 cups) water and bring to a boil. Reduce heat to medium-low and simmer uncovered for 1 hour. Set aside .9 liter (4 cups); reserve any remaining for another use.

2. For the soup: In a large pot over medium heat, combine the olive oil, fresh sliced mushrooms, and a pinch of salt. Saute until the water in the mushrooms has been released.

3. Add white and light green parts of the leeks, shallot, garlic, rosemary, and thyme. Saute for 1 more minute. Add wine, miso paste, butter, and mushroom broth. Bring to boil, reduce and simmer uncovered for 30 minutes.

4. Blend together to desired consistency. Adjust seasoning as needed