CREAM OF MUSHROOM SOUP - LOVE AND LEMONS

Cream of Mushroom Soup - Love and Lemons image

Provided by @MakeItYours

Number Of Ingredients 18

Previous Next

2 tablespoons extra-virgin olive oil (plus more for drizzling)
2 medium leeks (white and light green parts, chopped (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
Drizzles of full-fat coconut milk
Sautéed Mushrooms
Croutons
Toasted pine nuts
Microgreens or tender thyme leaves

Steps:

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