Name: Cream of Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Soup
Ingredients: 1/2 Cup Chickpea Miso (see note below) mixed with 4 cups warm water OR 4 cups vegetable broth (if you’re avoiding particular foods, try this homemade vegetable broth recipe!); 1/3 Cup Pine Nuts (OR raw cashews); 3 Tbsp Extra Virgin Olive Oil (OR Unrefined Macadamia Oil), divided; 1 Leek (thoroughly washed and finely chopped); 1 Yellow Onion (finely chopped); 6 Cloves Garlic (minced); 1 Tbsp Fresh Thyme; Himalayan Pink Salt (to taste); 14 Ounces Fresh Shitake Mushrooms (stems removed and chopped); 2 Tbsp Fresh Lemon Juice

Cream of Mushroom Soup

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Prep Time: 10 min.
Cook Time: 30 min.
Total Time: 40 min.
Yield: 4-6 1x

Ingredients

1/2 Cup Chickpea Miso (see note below) mixed with 4 cups warm water OR 4 cups vegetable broth (if you’re avoiding particular foods, try this homemade vegetable broth recipe!)
1/3 Cup Pine Nuts (OR raw cashews)
3 Tbsp Extra Virgin Olive Oil (OR Unrefined Macadamia Oil), divided
1 Leek (thoroughly washed and finely chopped)
1 Yellow Onion (finely chopped)
6 Cloves Garlic (minced)
1 Tbsp Fresh Thyme
Himalayan Pink Salt (to taste)
14 Ounces Fresh Shitake Mushrooms (stems removed and chopped)
2 Tbsp Fresh Lemon Juice

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Instructions

Put the chickpea miso and 4 cups of water in a high-speed blender (or replace the miso and water with vegetable broth). Add the nuts and process until creamy. Set aside.
Heat 2 tablespoons of the oil in a large, heavy pot over medium heat. Add the leek, onion, garlic, and thyme, along with a few pinches of salt, and cook, stirring now and then, until softened but not browned, 8 to 10 minutes.
Add the remaining tablespoon of oil and mushrooms to the pot, stir to combine with the leek mixture and cook until the mushrooms begin to release their liquid, 5 to 6 minutes. Add the reserved creamy broth mixture to the pot and turn the heat up to medium-high. Once the soup begins to boil, lower the heat and simmer for 15 minutes. Stir in the lemon juice.
Use a hand held stick blender to process the soup until it’s creamy and well blended. (Note: If you do not have a hand held stick blender, allow the soup to cool and then puree in several batches in blender.) Serve warm or cold.

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Notes

Be sure to buy a chickpea-based miso, not a soy-based one for this particular soup recipe. I like Miso Master brand organic chickpea miso. Just like soy miso, chickpea miso is sold as a paste in the refrigerated section of natural food stores.

Find it online: https://cleancuisine.com/cream-of-mushroom-soup-recipe/

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Cream of Mushroom Soup

Ingredients

Instructions

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