Cream of Mushroom Soup

Slice the mushrooms. You can use a food processor to save time.

In a large pot or Dutch oven, heat the butter and olive oil over medium-high heat.

Add the sliced mushrooms, 1 cup of water, and salt. Stir to combine.

Cover and cook, stirring occasionally, until the mushrooms release their liquid and the liquid completely evaporates. This will take some time.

Once the liquid is gone, continue cooking until the mushrooms and the bottom of the pot develop a nice brown crust.

Add the chopped onion and minced garlic. Sauté for 5-7 minutes until softened and fragrant.

Deglaze the pot with white wine, scraping up any browned bits from the bottom.

Stir in the paprika and fresh thyme.

Add the soy sauce and the remaining 3 cups of water. Bring the mixture to a simmer.

In a separate bowl or measuring cup, whisk together the cornstarch and evaporated milk until smooth to create a slurry.

Pour the slurry into the simmering soup, whisking constantly to prevent lumps. Bring the soup to a boil to allow it to thicken, then reduce the heat.

To prevent clumps, ladle some of the hot soup broth into a separate bowl with the miso paste. Whisk until the miso is fully dissolved.

Pour the dissolved miso mixture back into the soup pot and stir to combine.

Serve hot, garnished with fresh parsley and with crusty bread for dipping.