Cream of Mushroom Soup With Leek & Thyme

BY Ceres Organics

vegan   

Ready in 1 hour | Serves 4


This rich soup is packed with mushrooms, a natural food source of vitamin D, which is often obtained by us humans from sunlight. Mushrooms are also a great source of antioxidants, which may be surprising to you considering their dull colour. Mushrooms provide B vitamins too, which are essential for turning food into energy inside the body, as well as assisting in the metabolism of fat and protein.

Ingredients

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

1 onion, finely sliced

2-3 cloves fresh garlic, finely sliced

1 leek, finely sliced

1 stick celery, peeled and finely sliced

1 teaspoon Natural Herb Salt

¼ teaspoon ground pepper

6 stems thyme, tied together with kitchen string

500g mixed mushrooms, rinsed and quartered

1 cup water

1 thin skinned potato, washed and chopped into 1cm pieces

⅓ cup Organic Millet Flour

5 pieces Natural Shiitake Mushrooms, soaked in 1 cup of hot water, stems removed

3 cups Rice Dream Original Enriched

2 sprigs fresh thyme

Method

Heat olive oil in large stock/soup pot over medium-high heat. Add onion and saute for a few minutes until translucent and beginning to brown. Add garlic, leeks, and celery, stirring for a minute or so. Season and throw in the bundle of thyme. Cook for 2 minutes.

Add fresh mushrooms and saute until they release their juices. Deglaze with water, then add potato, flour and shiitake mushrooms, including the soaking liquid. Give a good stir. Reduce heat and simmer with lid on for 30 minutes.

Add rice milk. Bring to the boil and simmer for another 10 minutes. Turn off heat and and remove the thyme.

With an immersion blender, puree to desired consistency. Cook for another 10 minutes. Season and garnish with some fresh thyme.