Copyright John Paul Urizar
www.johnpaulurizar.com.au
The oats and pine nuts add interesting texture to this unusual mushroom soup. With lots of fresh parsley added to it, the dish is substantial enough to serve for the evening meal, which, given that 2000 years ago pine nuts were reputed to have been used for their aphrodisiac properties, may be the ideal time to serve it.
Heat oil in a medium saucepan, add onions and garlic. Cook for 2-3 minutes. Next add parsley and mushrooms, stir through and cook for 5 minutes. Add pine nuts, stock and water and bring to the boil. Add the oats and reduce the heat to simmer for 50 minutes.
Place miso into a small bowl and add 1-2 tablespoons of the broth and make into a paste. Add the miso to the soup and gently heat through but do not boil. Serve with a garnish of parsley.
Note: Dry roast pinenuts in a small frying pan over a medium flame taking great care not to burn them.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 70 mins |
| Ready in: | 75 mins |
Suitable for: |
|
| Dinner, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 721 kj |
| Calories | 172 kcal |
| Fat | 8.1 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 17 g |
| Total Protein | 6.6 g |
| Fibre | 4.6 g |
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