Creamy Vegan Mushroom Soup - Oryana

Name: Creamy Vegan Mushroom Soup - Oryana
Ingredients: Extra-virgin olive oil; 2 medium leeks, white and light green parts, chopped (2 cups, or use a big onion instead); 2 celery stalks, diced; 2 medium carrots, diced; 1 pound cremini mushrooms, chopped (or you can use a mix of wild mushrooms); 2 tablespoons tamari (or Braggs aminos); 1/4 cup dry red or white wine (optional); 3 large garlic cloves, chopped; 1 tablespoon dried thyme; 4 cups vegetable (or chicken) broth (you can also use water if you don’t have stock); 2 – 3 medium size potatoes, peeled, medium dice; 1 teaspoon Dijon mustard; 1 tablespoon balsamic vinegar; Sea salt and freshly ground black pepper

oryana.coop

This is such a comforting, creamy soup without any added cream. But a great way to eat it is with a dollop of sour cream, a handful of baby spinach, and a few c

View Original

Share this recipe:

Ingredients

Extra-virgin olive oil
2 medium leeks, white and light green parts, chopped (2 cups, or use a big onion instead)
2 celery stalks, diced
2 medium carrots, diced
1 pound cremini mushrooms, chopped (or you can use a mix of wild mushrooms)
2 tablespoons tamari (or Braggs aminos)
1/4 cup dry red or white wine (optional)
3 large garlic cloves, chopped
1 tablespoon dried thyme
4 cups vegetable (or chicken) broth (you can also use water if you don’t have stock)
2 – 3 medium size potatoes, peeled, medium dice
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper