Creamy Oyster Mushroom Soup

Step 1

In a Dutch oven or a large pot, melt 1 tbsp butter over medium-high heat. Once it starts to sizzle, add the mushrooms and saute for 4-5 minutes, stirring occasionally, or until golden brown. Work in batches if needed and make sure to not overcrowd the pot! You don't want to end up with steamed mushrooms.

Step 2

To the same pot, add 1 tbsp butter and heat over medium heat. Add the onion and saute for 5-6 minutes, or until golden brown and translucent. Add the garlic and fresh thyme and saute for 30 more seconds, until fragrant.

Step 3

Then, add flour and stir vigorously. Cook for 30 more seconds to cook the raw flour flavor. Pour the mushrooms broth or vegetable broth and stir to get any browned bits off the bottom. Return the mushrooms to the pot, season with salt, and black pepper, and bring to a boil.

Step 4

Reduce the heat to medium-low and simmer for 15 minutes with a lid on.

Step 5

Finally, add the coconut milk and stir. Using a finer mesh strainer, dissolve the miso into the water, leaving the chunky bits in the strainer so you have a smooth and creamy broth. Serve right away with a squeeze of lemon juice and top with green onions!