Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for drizzling); 2 medium leeks (white and light green parts, sliced (2 cups)); 2 celery stalks (diced); 16 ounces cremini mushrooms (chopped); 2 tablespoons tamari; ¼ cup dry white wine; 2 large garlic cloves (chopped); 2 tablespoons fresh thyme leaves; 4 cups vegetable broth; 1 pound cauliflower (broken into florets (5 cups)); 1 teaspoon Dijon mustard; 1 tablespoon balsamic vinegar; Sea salt and freshly ground black pepper; Drizzle of coconut milk; Crusty bread (toasted as croutons or served on the side); Additional mushrooms (sautéed); Toasted pine nuts; Microgreens or tender thyme leaves

4.8

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $13.93 /serving

Author : Jeanine Donofrio

mushroom soup recipe

Instructions

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Step 1

Heat the oil in a large pot over medium heat. Add the leeks, celery, ¼ teaspoon salt, and cook 5 minutes. Add the mushrooms and cook until soft, 8 to 10 minutes more.

Step 2

Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.

Step 3

Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. Season to taste and serve with desired garnishes.

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