Dairy-Free Cream Of Mushroom Soup (Vegan, Paleo)

🧂 Ingredients

• 10-15 g dried porcini mushrooms

  1/2 oz.
• 2 tablespoons olive oil
• 1 large leek

  pale part diced (make sure to rinse the leek well)
• 1 celery stick

  finely diced
• 3 garlic cloves

  diced
• 10 sprigs of fresh thyme

  leaves only (dried thyme can be used as well, about 1 tablespoon)
• 15 whole Crimini mushrooms

  or Swiss brown, roughly diced
• 1 medium sweet potato

  I used the purple skin with white flesh sweet potato, peeled and diced
• 3 cups vegetable stock

  good quality
• 1 tablespoon Tamari

  wheat-free soy sauce
• 1/2 teaspoon Dijon mustard

  or yellow mustard
• 2 bay leaves
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest
• 1.5 tablespoons lemon juice
• 3 tablespoons cashew butter

  or almond butter, unsweetened
• For garnish: 4-5 button mushrooms sliced and pan-fried

  fresh sprigs of thyme, black pepper

Instructions

• 1 Place the dried porcini mushrooms in a small bowl with boiling water and soak
  for 10-15 minutes. Once softened, strain but reserve the liquid, and dice the
  mushrooms.
• 2 While the porcini mushrooms are soaking, heat oil in a large heavy saucepan and
  sauté the diced leek and celery over medium heat until soft and golden, about
  5-7 minutes.
• 3 Add the garlic, thyme, fresh mushrooms and sweet potatoes and stir for a minute
  until slightly golden as well.
• 4 Add the soaked porcini mushrooms together with about half a cup of the reserved
  mushroom-infused liquid. Follow that with the stock, Tamari sauce, mustard, bay
  leaf, pepper and lemon zest. Add a little bit more water if the saucepan is
  overcrowded or if you like your soup on the thinner side.
• 5 Stir, cover with a lid and bring to a boil. Reduce the heat to simmering and
  cook the soup with the lid on for about 15 minutes. After that, remove the lid
  and cook uncovered for a further 5 minutes.
• 6 Finally, transfer to a blender or food processor or use a hand-held immersion
  stick blender right in the saucepan (off the heat though). Add the lemon juice
  and nut butter and process until well pureed. Taste and season with extra sea
  salt if needed (depends on the type of stock you used). You can also add a
  little extra lemon juice, if you like a bit more zing. If the soup is too thick,
  you can dilute it with a little warm water.
• 7 One last step! Slice the remaining 4-5 mushrooms and panfry them in a little
  coconut oil or butter until browned and season with a little sea salt. Use those
  and the fresh thyme sprigs to garnish the soup when served.

Nutrition Info