Mushroom Miso Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.2
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 679.9 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Mushroom Miso Soup calories by ingredient
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Number of Servings: 6


    1 tsp. olive oil
    1 1/2 cups chopped sweet onion, Maui onion
    6 cloves garlic, minced
    8 ounces cremini mushrooms, sliced
    6 ounces portobello mushrooms, diced
    4 cups vegetable broth (beef flavored), hot
    1 cup white wine or additional vegetable broth
    2 medium red skin potatoes, par boiled, quartered and peeled
    1 Tbsp. olive oil
    3 Tbsp. whole wheat flour
    1 cup soymilk lite
    1/3 cup mellow white miso (or other light-colored miso)
    1/3 cup nutritional yeast


◦Heat oil in a 5-quart saucepan, add onions, garlic and bell pepper, saute 3 minutes. Add mushrooms, cook 5 minutes, add wine, hot broth and reduce heat to low. Add potatoes and simmer mixture 25 minutes.
◦Heat oil in a small saucepan, over medium high heat, 30 seconds. Add flour, stirring to form a roux. Whisk in soymilk. Stir until sauce thickens. Set aside. Scoop 2/3 of the veggies from the soup into a food processor; blend until smooth. Add miso and blend again. Scrape mixture back into soup, stirring until blended.
◦Whisk in white sauce and mix thoroughly. While stirring, over medium heat, add yeast and heat just until soup comes to a boil. Remove from heat and serve.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DUTCHBUTT.

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