Cream of Mushroom Soup
 
Prep time
Cook time
Total time
 
This creamy of mushroom soup is winter comfort food at its best! It's delicious, healthy, and easy to make.
Author:
Recipe type: soup
Serves: 4 to 6
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
Instructions
  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 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.
Recipe by Love and Lemons at https://www.loveandlemons.com/cream-of-mushroom-soup/