Mushroom Miso Soup

 Ingredients:

4 cups Mushrooms, divided, roughly chopped
3 cups Vegetable Broth (or water)
1/2 cup Pecans
1/4 cup Sun-dried Tomatoes (rinsed if packed in oil)
3 Tbsp Chickpea Miso*
1 Tbsp Coconut Aminos
1 Tbsp Fresh Ginger
1 Clove Garlic
2 tsp Tahini
1 cup Red Pepper, thinly sliced
1 cup Onion, thinly sliced

Directions:
Add Vegetable Broth and 2 cups of the Mushrooms to stock pot and bring to boil. Reduce heat and let simmer for 5 minutes. Add all ingredients except remaining mushrooms, red pepper and onions to blender. Blend until smooth. Return soup base to stock pot, add remaining ingredients (Chestnut mushrooms add a nice Unami flavor), and bring to a boil. Reduce heat, cover and let simmer for 5 minutes. Taste and adjust the flavors according to your preference.

*Chickpea Miso was not available at any of the small-town grocery stores I frequent. The brand South River is available via mail-order through southrivermiso.com.