Dreamy, creamy, mushroom, miso and bean soup

I put together this soup predominantly by a few ingredients I had left over in the fridge and I needed too use them up. I had bought some yellow sticker mushrooms and very kindly been sent some amazing oat miso to finish this soup off, but you can use any miso you have.

1 tbsp Olive oil

1 tbsp Butter (Optional, to make this vegan, use 2 tbsp olive oil)

500 g White or chestnut mushrooms, thinly sliced

1 Leek, halved and sliced, white and light green parts

3 Spring onions, white and green, finely chopped

2 Garlic cloves finely chopped

1 tbsp Nut butter, I used cashew

1 tbsp Tahini

1 tbsp Miso

200 ml Vegetable stock

200 ml Nut milk, I used cashew

200 g Beans of your choice. I used white beans, any canned or jarred beans can be used, use the stock as well if they are quality beans.

Salt and pepper

Serves 3-4

Heat the oil and butter, if using, in a large pan. Add the mushrooms and stir until they start to soften, then add the leeks and spring onions until they are all softened, approx. 10 mins.

Add the garlic and stir through for a couple of minutes.

Add the nut butter, tahini and miso and stir through until it's all melted and combined.

Add the vegetable stock and nut milk and bring to a simmer.

Add your beans and continue to simmer for 5-10 mins until the right consistency for you.

Check for seasoning, adding plenty of pepper. Depending on your nut butter, milk and miso it may already be salty enough.

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Dreamy, creamy, mushroom, miso and bean soup