Miso Mushroom Soup – With Farro, Potatoes, & Rocket

Chef Phil Jones
Slow Food Detroit

Chef Phil Jones embraces just and healing food that supports community and innovation. A passion project for Chef Phil is Slow Food Detroit, which focuses on preserving heirloom ingredients, and supporting good food while embodying “joy and Justice.” 

The chef is currently in the process of launching Farmacy Food, which is a healthy food concept that features minimally processed and reasonably priced foods. Farmacy Food is housed on the Marygrove Conservancy campus, where it is developing a food business incubator. 

 

Ingredients
  • 2 oz.                Dried Porcini Mushrooms (Soaked, Retain Liquid)
  • ½ cup              Olive Oil
  • 8 oz.                Fresh Button Mushrooms (Quartered)
  • 8 oz.                Fresh Wild Mushrooms (Rough Chopped)
  • 2 ea.                Shallots (Medium Diced)
  • 2 cups             Onions (Medium Diced)
  • 1 cup               Leeks – White Part Only (Medium Diced)
  • 1 cup               Carrots (Medium Diced)
  • 1 cup               Celery (Medium Diced)
  • 10 ea.              Garlic Cloves (Quartered)
  • ¼ cup              Tomato Paste
  • ⅛ tsp.              Crushed Red Pepper Flakes
  • 8 cups             Water (adjust as needed)
Bouquet Garni (Cheesecloth)
  • 6 sprigs           Fresh Thyme
  • 6 ea.                Bay Leaves
  • 1 ½  cup          Farro
  • 1 cup               Russet Potatoes (Medium Diced)
  • 2 cups             Baby Spinach
  • ½ cup              Miso Boom 
  • 1 tbs.               Apple Cider Vinegar
  • ¼ cup              Liquid Aminos
  • ¼ cup              Nutritional Yeast
  • Garnish           Baby Rocket (Arugula)
  • Garnish           Sumac
  • Garnish           Sesame Seeds
  • Drizzle             Sesame Oil
  • To Taste          Salt
  • To Taste          Pepper
  • To Taste       White Pepper 
Instructions 
  1. Saute vegetables in the olive oil until tender.
  2. Add garlic, tomato paste, and chili flakes until fragrant.
  3. Add water and bouquet garni.
  4. Bring to a boil and add farro.
  5. Cook for 15 minutes and add the potatoes. Cook until potatoes are tender.
  6. Add miso and spinach until wilted.
  7. Add remaining ingredients and simmer for 5 minutes.
  8. Garnish and serve with rocket and sumac.

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