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Recipe Home > Soups & Stews > Cream of Mushroom Soup

Recipe: Cream of Mushroom Soup

Serves: 5
Source: Love & Lemons

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
Topping/serving options:
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



Directions

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.
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. 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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