CHEESE, LEEKS AND MUSHROOM SOUP

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Featured, Main Course, Recipe, Sauce, Uncategorized

Cuisine: German

CHEESE, LEEKS AND MUSHROOM SOUP

Ingredients

  • 1 tablespoon of oil (or water)
  • 3 cups of minced white mushrooms
  • 3 cups of leeks, finely sliced
  • 1 teaspoon of salt
  • 1 teaspoon of dried marjoram (or thyme)
  • A pinch of black pepper
  • 1/2 teaspoon of garlic powder or 2 garlic cloves, minced
  • 1 tablespoon of vegetable bouillon
  • 1 teaspoon of nutritional yeast (optional)
  • 2 cups of water
  • 1 cup of plant based milk
  • 1/3 cup of vegan cream cheese (recipe below)
  • 1 tablespoon of lemon juice
  • Parsley for garnishing

Instructions

  1. On medium heat, add the oil and add the mushrooms, let them sauce for 3 to 4 minutes until they wilt and get some golden color
  2. if you’re using minced garlic, add it now, sauce for 40 seconds
  3. Add the leeks, stir and sauce for 5 minutes, add the salt, pepper, white pepper, marjoram, veggie bouillon, the garlic powder, the nutritional yeast, the plant based milk and the vegan cream cheese, stir and let it simmer for 5 minutes more.
  4. Turn off the heat, add the lemon, garnish with parsley and serve it with a side of buttered toasted bread.
https://chefjanapinheiro.com/2019/11/cheese-leeks-and-mushroom-soup/