Roasted Mushroom Potato Leek Soup


(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 




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.