Source: How Not to Die Cookbook
Makes 6 servings (1 serving = 1 cup)
Ingredients
1 tsp Savory Spice Blend
2 tbsp miso paste
0.5 tsp black pepper
1 tbsp vegetable oil
0.33 cup chopped parsley
2 pieces dried mushroom
3 cloves garlic, crushed
2 stalks celery, coarsely chopped
1 large carrot, cut into 1-in pieces
1 median yellow onion, coarsely chopped
Preparation
In a large pot, heat 1 tbsp vegetable oil over median heat. Add the onion, garlic, and carrot, cook for 3 minutes. Add celery, cook for another 2 minutes. Stir in the mushrooms, parsley, and black pepper. Add 7 cups of water and bring it to a boil. Reduce the heat to low and simmer for 1 ½ hours. Let cool slightly and then transfer to a blender and blend until smooth. Return the blended broth back to the pot. Ladle about 1/3 cup of the broth and stir in the miso paste to mix well. Incorporate the miso mixture to the soup. Add the savory spice blend, adjust to taste.