Go Back
Print

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.” 
Course Soup, Main Course

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.