Yield: 3 liters Preparation time: 30 minutes Cooking time: 30 minutes Rest time: None Level of difficulty: intermediate chef Ingredients 6 sliced yellow onions 4 tbsp. (60ml) olive oil Dried mushrooms (2 packs of 14 g) 1 C. (15 mL) chopped fresh thyme 2 minced garlic cloves 3 tbsp. (45 ml) cider vinegar 4 tbsp. (60 ml) unsalted soy sauce 6 cups (1.5 liters) miso broth (see method) Salt and pepper Method
Put the dried mushrooms in 2 cups (500 ml) of boiling water and let rest 30 minutes.
To obtain a miso broth, using a whisk, dilute 5 tbsp. (75 ml) of miso paste in 6 cups of very hot water. Reserve.
Put the oil in a cauldron and add the sliced onions.
Sauté over medium-high heat until dark in color. (15 minutes and more)
Add garlic and thyme. Cook 5 minutes.
Deglaze with cider vinegar.
Strain the mushrooms and collect the juice.
Chop the mushrooms and add to the soup with the juice.
Add miso broth and soy sauce.
Simmer 30 minutes.
Season to taste.
Assembly: Filter the soup and recover the mixture of onions and mushrooms. Take some slices of toasted bread and add this topping. Garnish with a cheese of your choice (Gruyère or emmental...) and brown in the oven. Once out of the oven, add greens to your liking ( arugula, watercress, spinach...) Material Cutting board Chef's knife and paring knife Measuring spoons and cups 2 cauldrons wooden spoon and whisk Strainer Grated
