Cream of Mushroom Soup
There’s something deeply comforting about a bowl of creamy mushroom soup, with its rich, earthy flavors and velvety texture. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and light green parts, chopped (2 cups)
- 2 stalks celery, diced
- 16 ounces cremini mushrooms, chopped
- 2 tablespoons tamari
- 1/4 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 options:
- Drizzles of full-fat coconut milk
- Sautéed Mushrooms
- Croutons
- Toasted pine nuts
- Microgreens or tender thyme leaves
Instructions
- 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.
Tried this recipe?Let us know how it was!