Mushroom Soup Reinvented: Creamless & Irresistibly Healthy!

Prep Veggies: Clean the leeks, mushrooms, and potato under cool water. Chop the leeks into thin rings, quarter the mushrooms, and dice the potato. Aim for similar sizes for even cooking.

Sauté: Warm a skillet over medium heat. Add the leeks and garlic, cooking until they're soft, which should take about a few minutes. Then add potatoes, cook until potatoes are slightly cooked.

Season: Now, add thyme. Follow with the mushrooms, stirring them for about 10 minutes until they turn golden and tender.

Simmer Gently: Add a pinch of salt, then pour in the vegetable bouillon, water, plant milk, and nutritional yeast. Let it simmer for 15 minutes. Remember, a slow simmer is key for the best flavor blend.

Blend: Take the soup off the heat. Use an immersion blender, or carefully transfer to a blender to puree until smooth. You can leave some chunks if you prefer a bit of texture.

Serve: Pour the soup into bowls. Top with charred mushrooms, thinly chopped chives, or a drizzle of olive oil for an extra touch.

Reserve Mushrooms for Garnish: Set aside one mushroom per serving bowl before you begin making the soup. This will be used as a special garnish to add a gourmet touch to each serving.

Sear Mushrooms: Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the reserved mushrooms in the skillet and sear them until they turn golden brown, flipping them halfway through the cooking process.

Equipment Needed

Dietary

Allergens