Pumpkin, Mushroom and Wild Rice Miso Soup

A little while ago, my friend Caitlin and I stopped in to Birdbath Bakery for mochas. The day was crisp and the coffee was good, and we were happy.

Had I not just eaten a magnificent brunch, I would have been tempted by Birdbath’s soup of the day, Mushroom Miso. But the cogs started turning, and I knew I could create something delicious with those ingredients on my own. And ’tis the season of colds, flus, and comfort food! This nutritious soup, filled with mineral- and vitamin-rich ingredients, is both healthful and comforting.

With memories of last night’s chill, I spent most of the day bundled up indoors, curled up with a book and stirring a pot of this nourishing and warming soup.

So what’s in the pot?

Mushrooms have been long thought to have “zero nutritional value,” but it’s not true! They are rich in potassium, riboflavin, selenium and niacin, and some are thought to reduce the risk of cancers.

I found these dried mushrooms at my local asian grocery store. The whole bag- about 4 cups- cost $4 and the flavor is almost as good as shiitakes.

Onions are said to reduce blood clots, protect against some cancers and infections, as well as the common cough and cold.

Miso is a paste usually made from fermented soybeans, although it can also be made with rice and barley. It is high in vitamin K, copper, manganese, and fiber.

Pumpkin is high in vitamin A and beta carotene, vitamin C and E, potassium and B vitamins.

Wild Rice is high in protein, fiber, vitamins thiamine, riboflavin, and niacin. It is also a good source of potassium and phosphorous.

Barley is high in fiber, tryptophan, selenium, manganese, copper and phosphorous, and may help lower cholesterol.

Nutrients aside, this is just a good soup. I’m pretty proud of it, and I think you’ll enjoy it! Even Ari, who is usually pretty mum about food, exclaimed, “Damn, that’s good!”

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PUMPKIN, MUSHROOM AND WILD RICE MISO SOUP

Ingredients

• 1/3 red onion, sliced
• 1 T olive oil
• 3 cloves garlic, coarsely chopped
• 1 cup dried mushrooms
• 1/2 t salt
• 6 cups water
• 6 t miso paste
• 1/2 cup wild rice (uncooked)
• 1/2 cup pearl barley (uncooked)
• 3/4 cup pumpkin purée

Soak mushrooms in water until soft, about 1 hour. Drain and discard liquid. Slice mushrooms.

Heat large soup pot over medium. Add olive oil and cook until it shimmers. Add onions and garlic and cook, stirring occasionally, until onions begin to brown. Add salt and cook 3 minutes more. Add mushrooms and stir for 2 minutes until heated through.

Add water, miso, barley and wild rice, stirring to dissolve miso. Increase to high heat and bring soup to boil.

Reduce to a simmer and cook, uncovered, 30 minutes or until rice is cooked through.

Stir in pumpkin until well combined.

Look at that texture!

It warmed our bones on this chilly fall day.

It’s supposed to be 38˚ tonight! And I’m still wondering where summer has gone.