Cooking Instructions
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Step 1
First, make the garlic-infused oil. In a small saucepan, heat up the
Extra-Virgin Olive Oil (60 mL)
,
Garlic (4 cloves)
,
Fresh Thyme (4 sprigs)
, and
Ground Black Pepper (to taste)
.
Step 2
Simmer over low heat until garlic slices start to turn golden on the edges, about 10 minutes, swirl the pan occasionally. Remove from heat, season with
Salt (to taste)
, and set aside. While the garlic oil is cooking, start the soup.
Step 3
In a large Dutch oven over medium-high heat, heat
Extra-Virgin Olive Oil (60 mL)
. Add in all the
White Mushrooms (135 g)
,
Brown Mushrooms (135 g)
,
King Oyster Mushrooms (225 g)
, and
Oyster Mushrooms (135 g)
and arrange them in a single layer, and cook. Do not touch them until the bottom side is browned, about 8 minutes.
Step 4
Stir and toss occasionally, until both sides are golden brown, about 5-7 minutes. Be careful not to stir them too often. Once browned, transfer the mushrooms to a plate and set aside. Reserve some small ones for garnishing.
Step 5
In the same pot over medium heat, add
Onion (1)
and
Leeks (1/2 stalk)
and cook until translucent, about 5 minutes.
Step 6
Add
Garlic (4 cloves)
and
Fresh Thyme (5 sprigs)
and continue to cook until fragrant and cooked through about 2 minutes.
Step 7
Add in
Dry White Wine (80 mL)
and cook until fully evaporated about 1 minute.
Step 8
Then add
Vegetable Stock (960 mL)
,
Raw Cashews (85 g)
, and
White Miso Paste (15 g)
and return the mushrooms to the pot. Bring to a simmer.
Step 9
Turn the heat to low. With a hand blender, blend the soup until you reach the consistency to your liking. Continue cooking for about 5 minutes to let the flavors meld. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
Serve the mushroom soup with garlic-infused oil drizzled on top and garnish with crispy mushrooms and crispy garlic.
