Creamy Mushroom  Soup with Miso

mince the garlic,  chop the onion, carrot and celery

chop the  mushrooms

heat oil in a large pot

add half of the mushrooms, cook for 5 minutes

season with salt & pepper, cook until brown

remove from pot

add the remaining  mushrooms,  cook until brown, remove from pot

add oil, garlic and onion, cook until fragrant

add carrot and celery

add mushrooms and spices

stir in flour

pour in broth

stir in miso

add lemon juice, cover, simmer for 15 minutes

make the topping,  add mushrooms to  a heated skillet

cook until they release moisture, then add oil

cook until brown, then add butter garlic and spices

remove soup from heat, add cream & Parmesan

purée until smooth