Ingredients
300 grams button mushrooms (sliced)
1 tablespoon olive oil
1 small leek (finely sliced)
2 garlic cloves
1 tablespoon chopped parsley
3 cups vegetable stock or water
1 slice sour dough bread or rice bread (remove crusts)
¼ cup soy milk (optional)
Pinch sea salt
Miso to taste (1 level tablespoon for pot or 1 teaspoon per person)

Methodology
Heat oil in heavy base saucepan & cook sliced leek until soft. Add salt, garlic & parsley, stir through for 2-3 minutes. Add mushrooms & cook covered for 10 minutes over low heat. Add water or stock & bread. Simmer for 25 minutes. Remove from heat, cool slightly & puree in blender. Return to pot & gently stir in soy milk. Add miso to a little soup broth & make into a paste. Add to soup, stir through gently, allow to stand for 1-2 minutes & serve. Garnish with parsley.