
Miso Mushroom Soup – With Farro, Potatoes, & Rocket
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.”
Ingredients
Soup Body
- 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 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 Garlic Cloves quartered
- ¼ cup Tomato Paste
- ⅛ tsp Crushed Red Pepper Flakes
- 1½ cup Farro
- 1 cup Russet Potatoes medium diced
- 2 cups Baby Spinach
- 8 cups Water adjust as needed
- ½ cup Miso Boom
- 1 tbsp Apple Cider Vinegar
- ¼ cup Liquid Aminos
- ¼ cup Nutritional Yeast
Bouquet Garni (Cheesecloth)
- 6 sprigs Fresh Thyme
- 6 Bay Leaves
Optional Garnish
- Baby Rocket (Arugula)
- Sumac
- Sesame Seeds
- Sesame Oil Drizzle
To Taste
- Salt
- Pepper
- 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 remaining ingredients except spinach, simmer 5 minutes
- Add spinach, cook until wilted.
- Garnish and serve with rocket and sumac.