Name: Creamy Miso Mushroom Soup
Ingredients: 2 1 neutral oil; 2 20 mushroom mix, cleaned, chopped; 1 5 onion, diced; 1 0.5 shallot, minced; 1 0.5 garlic, minced; 1/4 2 sherry; 2 16 heavy cream; ¼ 3 blonde miso paste; 1 0.5 tamari; 1 ½ 48 vegetable stock; 2 18 Chobani® Whole Milk Plain Greek Yogurt; 1 5 salt, kosher; ½ 1 black pepper; 5 7 mushrooms for garnish, sautéed

A creamy mushroom soup with irresistible umami flavor.

neutral oil

mushroom mix, cleaned, chopped

onion, diced

shallot, minced

garlic, minced

sherry

heavy cream

blonde miso paste

tamari

vegetable stock

Chobani® Whole Milk Plain Greek Yogurt

salt, kosher

black pepper

mushrooms for garnish, sautéed

Calories

Calories from fat

Total fat

Saturated fat

Trans fat

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Sugars

Heat oil and sauté wild mushrooms, onion, shallot, and garlic until soft, about 3-5 minutes.

Deglaze with sherry. Add cream, miso, tamari, and vegetable stock, and simmer until reduced by about 1/3.

Purée 3 cups of soup in blender on high until very smooth. Add purée back to soup.

Take soup off heat and let cool slightly until around 185°F and temper with Chobani® Greek Yogurt and whisk well to combine. Note: If chilling the soup completely, omit the Chobani® Greek Yogurt until ready to serve.

Garnish with sautéed mushrooms and serve right away.