Sweet Potato Miso Soup Recipe

Ingredients

• Vegetable Stock
• 2 medium onions, unpeeled, halved through root
• 1 tablespoon oil
• 1 medium carrot, unpeeled, chopped
• 1 celery stalk, chopped
• 1 head garlic, halved
• 1 leek top
• ½ head fennel, chopped
• 1 bay leaf
• ½ cup dried mushrooms
• 2 parsley sprigs
• 1 thyme sprig
• 1 tablespoon freshly ground black pepper
• Two 4-by-4-inch pieces kombu
• Sweet Potato Miso Soup
• 4 tablespoons high-fat, cultured butter
• 8½ ounces onion, sliced
• 6 ounces apples, peeled, cored, and sliced
• 1 cup mushroom stems
• ⅛ cup red miso
• ¼ teaspoon dark chili powder
• ¼ teaspoon black peppercorns
• Scant 1 cup brut cider
• 8 cups vegetable stock
• 1 pound and 15 ounces sweet potato, peeled and cubed
• 1 teaspoon apple cider vinegar
• ½ teaspoon Worcestershire sauce
• Scant 1 cup heavy cream
• Kosher salt, to taste
• Roasted Mushrooms
• 2 large lobster mushrooms
• 2 tablespoons butter, melted
• 1 teaspoon kosher salt
• ¼ cup toasted pecans
• Olive oil, for drizzling