Creamy Mushroom Miso Stew

Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.

Add the chopped mushrooms to the pot and cook until they are browned and have released their juices.

In a small bowl, mix the miso paste with a little bit of the hot vegetable broth and tamari until it dissolves.

Add the dissolved miso, the rest of the vegetable broth, the potatoes, the beans and the almond milk to the pot. Stir well to combine.

Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavours to meld together.

Using an immersion blender, pulse the blender a couple of time to blend a little of the soup. You could also scoop and couple of ladles into a blender and blend until smooth, then add back into the soup.

Season the soup with salt and pepper to taste.

Serve the soup hot, garnished with fresh parsley and crusty sourdough.