Vegan Cream of Mushroom Soup Recipe Ingredients 2 cups Crimini mushrooms 2 tablespoons olive oil 1 cup sliced leeks 1 cup cubed potatoes 3 cups vegetable stock 3 cups water Sea salt, to taste (optional) 1 sprig of fresh or a pinch of dry thyme 1/2a sprig fresh or a pinch of dry rosemary Chopped parsley for garnish Cooking Directions Wipe mushrooms clean with a damp cloth or paper towel. Cut off the bottom of the stems and discard. Slice mushrooms into quarters. Heat olive oil over medium heat in a large pot. Saute leeks for one minute, then add potatoes and continue cooking for about five minutes. Toss in the mushrooms and saute another three minutes. Pour vegetable stock and water into the pot and bring to a boil. Add salt, thyme and rosemary. Reduce the heat to low and simmer, covered, for about 20 minutes, until vegetables are tender. Remove from heat and take out the fresh thyme and rosemary, if used. Blend soup with a hand blender to the consistency you like; blend a short time to leave it slightly chunky or blend longer for a smooth soup. Taste and adjust the seasonings if necessary. Serve each bowl with a sprinkle of fresh parsley for garnish.
