
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
- Saute vegetables in the olive oil until tender.
- Add garlic, tomato paste, and chili flakes until fragrant.
- Add water and bouquet garni.
- Bring to a boil and add farro.
- Cook for 15 minutes and add the potatoes. Cook until potatoes are tender.
- Add miso and spinach until wilted.
- Add remaining ingredients and simmer for 5 minutes.
- Garnish and serve with rocket and sumac.
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