INGREDIENTS
14 oz
sliced mushrooms (I used a combination of oyster and shiitake)
4 oz
sliced portobello mushrooms (or sliced button mushrooms)
1/2 cup
chopped onion
1
and 1/2 tablespoons garlic, minced
1 tsp
olive oil or vegetable oil
45 oz
broth of choice (I used Imagine No-Chickn)
1 tsp
dried thyme
3
and 1/2 tablespoons red or white miso – use chickpea miso for soy-free soup
optional: rice, a protein source, noodles (I added soba noodles, because I adore them)
optional: scallions for garnish