Creamy Mushroom Soup - Series 6

What You'll Need
2 teaspoons extra virgin olive oil
2 onions -- diced
sea salt
6 dried shiitake mushrooms -- rehydrated and sliced
3 cups button mushrooms -- thinly sliced
6 cups soy milk
2 teaspoons white miso
3 scallions -- thinly sliced on the diagonal

Instructions
Heat oil in a soup pot over medium heat. Add the onions and a pinch of salt and sauté until limp. Add shiitake mushrooms and a pinch of salt. Add the mushrooms and a pinch of salt sauté until mushrooms begin to release their juices. And rice milk, cover and bring to boil over medium heat. Reduce the heat to low, and simmer for 30 minutes to develop flavors.
Remove a small amount of liquid and use to dissolve miso. Stir miso mixture gently into the soup and simmer, uncovered for 3-4 minutes to activate the enzymes. Garnish with scallions.