Ingredients:

Soup:
3 white mushrooms
2 heirloom tomatoes
½ avocado
1 cup sweet corn
2-3 cups hot water
1 tablespoon miso paste
1 garlic clove

Toppings:
2 sliced mushrooms, marinated (recipe below)
¼ cup sweet corn
½ avocado, cubed
Basil leaves
Salt & pepper

To make the marinated mushrooms: slice them then toss in a tiny bit of extra virgin olive oil and tamari or soy sauce. Put in a warm spot for 30 minutes or in your oven at a very low temperature for 10-15 minutes. They’re ready when they have darkened and softened.

To make the soup: blend all the ingredients until smooth and soupy. Adjust according to taste, adding water as needed. Pour into a bowl then drop on your toppings and enjoy!