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Autumn Mushroom Soup

2 lb sliced white or button mushrooms
2 Tbs butter
2 large leeks, light green and white parts, thinly sliced (2 cups)
2 cloves garlic, peeled and thinly sliced
1 tsp finely chopped fresh thyme
1/4 cup cognac
3 1/2 cups low sodium vegetable broth
1 cup almond milk
1/4 cup chopped parsley, for sprinkling

1. Pulse mushrooms in food processor in batches, until finely chopped
2. Heat butter in large pot over medium heat. Add leeks, and sprinkle with salt. Cover and cook 5 minutes, or until leeks are softened, stirring occasionally. Increase heat to medium-high, stir in garlic and thyme, and cook 1 minute more, or until fragrant. Deglaze pan with cognac, and cook 1 minute, or until liquid has evaporated. Stir in mushrooms, cover pot, and cook 5 minutes; then uncover and cook 5 to 7 minutes more, or until most liquid has evaporated and mushrooms begin to brown. 
3. Stir in broth and bring to a simmer. Add almond milk, and puree with immersion blender until smooth. Serve hot, sprinkled with parsley.
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