This is a simple, absolutely delicious and rich tasting vegan mushroom soup. The secret is the homemade veggie stock and dried shiitake mushrooms, which add depth of flavour.
2 cloves garlic, minced
1 shallot, finely chopped
1 tbsp olive oil
1 pound organic cremini mushrooms finely chopped
3 dried shiitake mushrooms, soaked in water overnight
4-5 cups homemade veggie stock
1/4 tsp thyme
1 tsp celtic sea salt
fresh ground pepper to taste
In a large pot, saute the garlic and shallot in olive oil. Add chopped mushrooms and cook until the mushrooms start to brown. Add veggie stock, bring to a boil and reduce heat to simmer. Add thyme and let simmer for 20-25 minutes. Season with salt and pepper to taste. Let soup cool slightly and puree with hand immersion blender until relatively smooth. Makes 4-5 servings. Enjoy!
