For 4 servings you need
20ml butter or oil
1 medium white onion, coarsely chopped
200g chopped brown mushrooms
1 clove garlic
20ml chopped parsley
500ml mushroom stock (I use 2 Porcini stock cubes mixed with 500ml water or Woolies Mushroom stock in Tetrapack or Woolies concentrated Mushroom Stock Sachets)
500ml vegetable stock (Ina Paarman)
30ml Brown Miso paste
Optional: approximately 30ml Dried Porcini chopped into small pieces
Optional: 50ml plain yoghurt
Extra parsley for serving
Heat the oil or butter and add the onion and mushrooms and sauté until the onions are softened and the mushrooms are turning brown
Add the garlic, stock, parsley, the Miso paste and the dried mushrooms and allow the soup to simmer for 10 minutes.
I find it is best to cook until this stage at least half a day ahead of serving. This allows the dried mushroom to hydrate and the flavours to integrate.
Allow the soup to cool until required.
To serve, heat the soup to boiling point, stir in the yoghurt and serve hot with a sprinkling of parsley