Roasted Carrot and Fennel Soup With Miso-Glazed Mushrooms and Cashew Cream - Crossroads Community Fa

Name: Roasted Carrot and Fennel Soup With Miso-Glazed Mushrooms and Cashew Cream - Crossroads Community Fa
Ingredients: 1 cup raw cashews; 1 bunch carrots (about 10 oz.), trimmed, peeled, cut into 1" pieces; 1 large fennel bulb (about 10 oz.), fronds reserved, bulbs halved, cored, and cut into 1" pieces; 4 Tbsp. extra-virgin olive oil, divided; 1¼ tsp. kosher salt, divided, plus more; Freshly ground white or black pepper; 1 medium onion, finely chopped; 2 tsp. finely chopped peeled ginger; 1 Tbsp. mirin; 2½ cups (or more) no- or low-sodium vegetable broth; 2 tsp. plus 1 Tbsp. white miso; 4 oz. shiitake mushrooms (about 4 large), thinly sliced; 1 tsp. unseasoned rice vinegar

crossroadscommunityfarm.com

From: https://www.epicurious.com/recipes/food/views/roasted-carrot-fennel-soup-miso-mushrooms-cashew-cream

View Original

Share this recipe:

Ingredients

1 cup raw cashews
1 bunch carrots (about 10 oz.), trimmed, peeled, cut into 1" pieces
1 large fennel bulb (about 10 oz.), fronds reserved, bulbs halved, cored, and cut into 1" pieces
4 Tbsp. extra-virgin olive oil, divided
1¼ tsp. kosher salt, divided, plus more
Freshly ground white or black pepper
1 medium onion, finely chopped
2 tsp. finely chopped peeled ginger
1 Tbsp. mirin
2½ cups (or more) no- or low-sodium vegetable broth
2 tsp. plus 1 Tbsp. white miso
4 oz. shiitake mushrooms (about 4 large), thinly sliced
1 tsp. unseasoned rice vinegar