Step 1

Shred mushrooms: Cut off the mushroom tops and slice them as thin as possible. Then, rake a fork down the base of the remaining stems to shred them.

Step 2

Cook mushrooms: Heat 2 tablespoons (30 ml) of olive oil in a large Dutch oven or pot over medium-high heat. Scatter in mushrooms. Let cook undisturbed until golden brown on the bottom, 3 to 4 minutes. Cook, stirring infrequently, until half the mushrooms are brown, another 5 to 6 minutes. Stir in sage, ¾ teaspoon (3.75 ml) of the celery salt, and pepper. Transfer mushrooms to a bowl and set aside.

Step 3

Cook veggies: Reduce heat to medium. Add the remaining 2 tablespoons (30 ml) olive oil to the pot. Add onion and cook until golden brown on the edges, about 6 minutes. Add carrots, celery, garlic, thyme, and the remaining ¾ teaspoon (3.75 ml) celery salt. Cook, stirring frequently, until the garlic is fragrant, about 2 minutes.

Step 4

Simmer: Stir in the leeks, vegan chicken broth, and nutritional yeast. Cover with a lid partially ajar and bring to a boil over medium-high heat. Then, reduce heat to medium and cook for 15 minutes to let the flavors meld.

Step 5

Cook noodles: Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and shake well. (Note: To prevent noodles from sticking, drizzle a bit of extra olive oil over the noodles in the colander. Then shake to lightly coat)

Step 6

Assemble: Divide the noodles and mushrooms into bowls, then ladle the hot soup over top. Garnish with more pepper.