Cream of Shiitake and Broccoli Soup

"By using oats rather than a dairy product to cream this soup, you turn an ordinary recipe into one with a healthy twist and a light, clean taste." - Rebecca Wood

Ingredients:

2 Stalks of broccoli
1 Teaspoon Sesame oil
3/4 Teaspoon ground coriander
1 Small onion, diced
6 fresh Shiitake mushrooms, trimmed and chopped
5 Tablespoons oatmeal
6 Cups vegetable stock
6 Tablespoons white miso paste
2 Tablespoons chopped fresh thyme
fresh Cracked Pepper, to taste
Fresh lemon juice

Preparation:
Separate broccoli into small florets. Chop the stems. Set aside separately.
Heat the oil in a soup pot over medium heat. Add the coriander and sauté for 1 minute, or until aromatic. Add the onion and sauté for 3 to 4 minutes, or until slightly softened. Add the shiitake and sauté for 3 to 4 minutes, or until slightly softened.
Add the broccoli stems and the oats and sauté for 3 to 4 minutes, or until the broccoli slightly softens. Add just enough stock to cover the vegetables and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the broccoli is very tender.
Put the miso in a small bowl, add 2/3 cup of the remaining stock, and puree with a fork. Set aside.
Pour the soup into a blender and puree. Return to the pot.
Add the remaining stock, broccoli florets, thyme, and pepper. Bring to a simmer over medium-high heat. Lower the heat and simmer for 5 minutes, or until the florets are just cooked.
Stir in the miso puree and a dash of lemon juice. Simmer for 1 minute. Taste and adjust seasoning. Serve hot.

Directions:
"By using oats rather than a dairy product to cream this soup, you turn an ordinary recipe into one with a healthy twist and a light, clean taste." - Rebecca Wood

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Cream of Shiitake and Broccoli Soup

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