The ABCs of BPA

Recipe: Warming Miso-Mushroom Soup

This nourishing soup a warming and nutritious option for a winter lunch.

Ingredients

1 teaspoon coconut oil

4 shallots, chopped

10 ounces white button or cremini mushrooms, brushed clean and sliced

4 ounces shiitake mushroom caps, brushed clean and sliced

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

8 cups vegetable broth

11⁄2 cups brown rice rotini pasta (optional)

1 cup fresh organic peas

2 large handfuls fresh organic spinach, chopped

1 tablespoon miso

Sea salt

Freshly ground black pepper

Directions

1. In a large pot, melt the coconut oil over medium heat. Add the shallots and cook until they begin to soften.

1. Add the mushrooms, garlic, and thyme and cook until the mushrooms are tender and reduced, 5 to 8 minutes.

1. Add the broth and raise the heat to high. When the broth begins to steam, add the pasta. Simmer for about 10 minutes, stirring once or twice to prevent the pasta from sticking.

1. Stir in the peas and spinach and cook until the spinach wilts and the pasta is just tender, about 5 minutes.

1. Remove soup from the heat and stir in the miso.

1. Season with salt and pepper and serve immediately.

Serves 4-6