Vegan Miso Mushroom Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a wide pot over medium heat. Add the onions and season with salt. Cook, stirring regularly, for 10 minutes until they begin to deep in in color.

Step 2

Adjust the heat to medium low and add more oil if needed. Continue cooking, stirring often, until they begin to caramelize. This will take 20-30 minutes more. Remove from the pot.

Step 3

Add another tablespoon of oil to the pot. Add the mushrooms and cook, stirring regularly, for 12-15 minutes until golden brown. They will release liquid after about 7 minutes and then crisp up during the last 5-7 minutes of cooking after the cooking liquid evaporates. Season with salt and pepper.

Step 4

Add the onions back to the pot along with the farro. Pour in 5 cups water and bring to a boil. Reduce heat.

Step 5

Heat the remaining 1 cup water in the microwave until hot. Whisk in the miso until smooth. Pour the miso-water into the pot and simmer for 25-30 minutes or until the farro is tender and the broth has reduced. Season with salt again to taste.

Step 6

Stir in the hummus until smooth. Taste and season once more. Turn off the heat.

Step 7

Divide the soup between bowls and garnish with fresh parsley or minced scallions if you like. Enjoy!