Shiitake Mushroom and Leek Soup Recipe - Forks Over Knives

Ingredients

• 2 cups sliced fresh shiitake mushrooms
• 1 large leek, halved lengthwise and cut into ½-inch pieces (2 cups)
• 4 cups low-sodium vegetable broth
• 6 red-skin potatoes (1 lb. total), cut into bite-size chunks
• ¾ teaspoon dried thyme, crushed
• 1 cup cooked freekeh
• Sea salt, to taste
• Lemon wedges
• Fresh thyme leaves (optional)