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    • Mushrooms For Your Health
    • More Mushroom Info
      • Maitake Information
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      • Nettle Information
    • Special Events
      • Upcoming Events
      • Blind Fold Pop-Up
    • Recipes
      • Roasted Button Mushrooms
      • Spicy Mexican Mole Chili
      • Shiitake Saute'
      • Cremini Couscous
      • Sporgy Vegan Nachos
      • Maitake Shiitake Quinoa
      • Spinach Artichoke Dip
      • Creamy Maitake Soup
      • Mushroom gravy
      • Mushroom Potato Leek Soup
      • Creamy Smokey Tomato Soup
      • Candy Cap Curried Lentils
      • Morel Pappardelle
      • Bacon Avocado Toast
      • Morel Spinach Crepe
      • Trumpet Scallops
      • BBQ Veggie Dip
      • Ultimate FM Tacos
      • Summer Maitake Bruschetta
      • Candy Cap Cinnamon Rolls
    • Contact
      • Instagram
      • Facebook
      • Shipping & Return Policy
      • Wholesale
  • Home
  • Shop
  • About Us
  • Mushrooms For Your Health
  • More Mushroom Info
    • Maitake Information
    • Lion's Mane Information
    • Cordycep Information
    • Reishi Information
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    • Nettle Information
  • Special Events
    • Upcoming Events
    • Blind Fold Pop-Up
  • Recipes
    • Roasted Button Mushrooms
    • Spicy Mexican Mole Chili
    • Shiitake Saute'
    • Cremini Couscous
    • Sporgy Vegan Nachos
    • Maitake Shiitake Quinoa
    • Spinach Artichoke Dip
    • Creamy Maitake Soup
    • Mushroom gravy
    • Mushroom Potato Leek Soup
    • Creamy Smokey Tomato Soup
    • Candy Cap Curried Lentils
    • Morel Pappardelle
    • Bacon Avocado Toast
    • Morel Spinach Crepe
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    • Summer Maitake Bruschetta
    • Candy Cap Cinnamon Rolls
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Roasted Mushroom Potato Leek Soup

Vegan

(4-6 Servings)


 

2 stalk of Celery, diced

2 medium Carrots, peeled and diced

8 oz Mixed Mushrooms (Gourmet Mushroom Inc. Alba Clamshells, Brown 

Clamshells, and/or Velvet Pioppini)

1 medium Russet Potato, peeled, diced

1 ½-2 cups Celery Root, peeled, diced

3 quarts Vegetable or Mushroom Stock
5 Garlic cloves, peeled, chopped

2 Leeks, julienned
4 tbsp Coconut Oil

1 Tbsp Dried Thyme

¼ cup fresh Parsley, chopped

1 cup Kale, chopped

Salt/Fresh Black Pepper 


  

Directions:

 

Pre-heat oven to 375°F.

In a large mixing bowl toss the mushrooms, celery, and carrots with 2 tbsp of melted coconut oil, 2 pinches of salt and pepper. On a medium/large sheet tray spread out the vegetables evenly and place in the pre-heated oven for about 25-30 minutes, until slightly golden.

Put a large sauté pan on medium heat with 2 tbsp of coconut oil and sauté the leeks (if so desired, Wine Thyme Mushroom Jekry) and garlic until translucent. Then add the dried thyme and sauté for 2 additional minutes. Cover and remove from heat.

In a large sauce pot on high heat, bring your diced potatoes, celery root and stock to a boil, then reduce heat to a simmer until cooked about 20-25 minutes.

Using a blender (or stick blender) puree the stock until smooth and creamy about 2-3 minutes.

Put the pureed stock back in the large sauce pot on medium heat. Add the roasted vegetables and mushrooms, sautéed leeks, and chopped kale and simmer for an additional 5 minutes. Turn off the heat, add the chopped parsley, salt and pepper to taste. Serve hot.


Enjoy!

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