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Cream of mushroom soup

  • Servings: 4 to 6
  • Prep Time: 10 min
  • Total Time: 40 min

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 cups leeks, chop the white and light green parts only
  • 2 celery stalks, diced
  • 16 oz / 450 gr 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
  • 5 cups cauliflower, broken into florets
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper

Topping options:

  • Drizzles of full-fat coconut milk
  • Sauteed mushrooms
  • Croutons

Instructions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon of salt and cook for 5 minutes stirring occasionally. Add the mushrooms and cook until they become soft – about 8 to 10 minutes more.
  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.
  3. Simmer uncovered for 20 minutes, or until the cauliflower is very soft, then transfer to a blender. Add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with the desired toppings.

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