Dice the onion and celery. Slice the carrots.
Sauté the onions in a big pot. After about a minute add the carrots and celery. Sauté until the onions are translucent.
Add tomato paste and miso. Season with salt, pepper and piri piri. Let sauté for another minute. Then add the corn starch.
Deglaze with wine and stir until it thickens.
Add vegetable stock, rosemary, bay leaves and bring to a boil.
Add canned tomatoes and let boil for about 20 minutes.
Slice the mushrooms and season them with paprika, garlic granules, salt and pepper. Fry the mushrooms in a pan. Deglaze with a little soy sauce and miso paste.
Add about half of the mushrooms to the broth.
Let simmer for about 2 hours, until you like the consistency. Taste the broth every now and then to see if you should add more salt or other spices.
Add the rest of the fried mushrooms just before serving.
Enjoy!