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!