Servings: 5 | 1 serving = 1 ½ cups

1 tbsp grapeseed oil 1 tbsp grapeseed oil
1 large yellow onion,chopped 1 large yellow onion,chopped
3 cloves garlic, minced 3 cloves garlic, minced
16 ounces crimini mushrooms, quartered or chopped 16 ounces crimini mushrooms, quartered or chopped
1 tsp salt 1 tsp salt
5½ cups low-sodium vegetable stock 5½ cups low-sodium vegetable stock
⅔ cup old-fashioned rolled oats ⅔ cup old-fashioned rolled oats
2 tbsp white miso paste 2 tbsp white miso paste
½ tsp  black pepper ½ tsp  black pepper
¼ cup fresh parsley, chopped ¼ cup fresh parsley, chopped

Heat oil in a large soup pot over medium-high heat.
Saute onion 2 to 3 minutes or until translucent.
Add garlic, mushrooms, and salt, reduce heat to medium and cook 4 to 5 minutes, stirring occassionally.
Add stock and oats, cover snd simmer for 8 minutes.
Place miso and pepper in a large blender.
After soup has cooled slightly, pour into blender.
Puree 45 seconds to 1 minute or until completely smooth.
Garnish with parsley.

Boiling miso can destroy its probiotic properties. Be sure the soup is warm, but not boiling, as you add it to the blender.  Boiling miso can destroy its probiotic properties. Be sure the soup is warm, but not boiling, as you add it to the blender.
NUTRITION FACTS  NUTRITION FACTS
130 calories  130 calories
4g total fat  4g total fat
1g sat. fat  1g sat. fat
0mg cholesterol  0mg cholesterol
884mg sodium  884mg sodium
20g carbs  20g carbs
4g fiber  4g fiber
6g sugar  6g sugar
5g protein  5g protein