Pecan-Miso Vegetable Soup

• 2 tablespoons olive oil
• 1 small diced onion
• 1 cup chopped parsley
• 12 shiitake mushrooms, trimmed & sliced
• 4 diced turnips
• 1 pound cubed butternut squash
• 1 pound cubed pumpkin
• 6 cups water
• pinch salt
• 5 cups watercress
• 1-1/2 tablespoon red miso
• 3/4 tablespoon white miso
• 1-1/2 teaspoons sake
• 3/4 teaspoon mirin
• 1/4 cups finely ground pecans, plus 1 cup pecans, toasted and roughly chopped
• 1 tablespoon toasted sesame seeds
• 9 boiled chestnuts peeled and roughly chopped
• 2 tablespoons pickled ginger

1. In a stock pot heat oil over medium heat. Add onion, parsley, and mushrooms. Gently saute until onions are translucent, about 3 minutes.
2. 2. Stir in cubed vegetables and add 6 cups water or enough to cover by 1 inch. Season with salt, cover, and increase heat to high and boil 5 minutes.Reduce heat to medium-high and simmer until vegetables are tender, about 15 minutes. Uncover, add watercress and cook until wilted, 1 minute.
3. 3. Meanwhile, place red and white misos in a small bowl. Mix in wine, mirin, and ground pecans. Mixture should resemble loose peanut butter.
4. 4. Stir 1 cup broth from soup pot into bowl containing miso. Pour broth-miso mixture into soup pot and stir to combine. Season with salt to taste.
5. 5. To serve, ladle soup into bowls and garnish with sesame seeds, chopped pecans, chestnuts and ginger.

olive oil, onion, parsley, shiitake mushrooms, turnips, butternut squash, pumpkin, water, salt, watercress, red miso, white miso, sake, mirin, ground pecans, sesame seeds, chestnuts, ginger

Taken from www.epicurious.com/recipes/member/views/pecan-miso-vegetable-soup-51855491 (may not work)