Miso Mushroom Bisque


A new twist on bisque: miso + mushrooms + creamy Raw Almond Milk = super simple rainy Monday night dinner bliss with minimal dishwashing = more time to sit by the fire and watch YouTube documentaries with my sweetie. Sign me up. What better time to go down the YouTube wormhole than a rainy evening?

Matt and I have been devouring short videos on Permaculture (Permanent + Agriculture), a philosophy and movement centered around sustainable, ecological practices in architecture and agriculture. Permaculture design requires a total paradigm shift from how we, as a nation, currently view resources, food production, and building. My growing interest in permaculture stemmed from gardening. And gardening came from my desire to eat food grown in nutrient rich, organic soil. It’s all connected.

I’ve recently become enamored with a Permie guru named Geoff Lawton. This guy gives me real hope for the future of humanity. So, go ahead and make this quick mushroom soup, which will leave you more time to watch all the videos on Geoff Lawton’s homepage!

Most likely, you already have the majority of the ingredients in your fridge or pantry. So you can cross grocery shopping off your list, too. More time for permie vids. You see a pattern here?

Start by sautéing the onions in sesame oil. Add the mushrooms and cook it all down. Add garlic and cook for another minute. In a medium bowl combine salt, lemon juice and miso paste. Add to mushroom mixture. Dump it in a blender with almond milk and Bragg’s liquid aminos (or soy sauce). Blend until consistency is smooth.


Return soup to pot to keep warm. Serve and garnish with paprika and parsley. Voila!

Fill up.

Go ahead, get seconds.

Coach Jackie


Miso Mushroom Bisque


  • 1 Tbsp sesame oil
  • 1 Medium onion, diced
  • 2 Cups sliced fresh mushrooms (button, portabella)
  • 1 Clove garlic, minced
  • 1/4 Tsp sea salt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Miso
  • 2 Tbsp Bragg's liquid aminos
  • 1 Cup Homemade Raw Almond Milk
  • Minced parsley, for garnish
  • Paprika, for garnish


  1. In a soup pot, heat oil over medium high heat. Add the onions, stirring until translucent, approximately 4-5 minutes.
  2. Add mushrooms and garlic and cook another 8-10 minutes, stirring occasionally.
  3. In a medium bowl combine salt, lemon juice and miso paste. Add to mushroom mixture
  4. Add liquid aminos and almond milk. Stir thoroughly.
  5. In a blender, puree the mixture until smooth.
  6. Return to pot to keep warm.
  7. Garnish with paprika and parsley.
  8. Serve warm and enjoy.