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Parve
Easy
1 Hour
Diets 
I’m always in the mood for a savory mushroom soup, but I can be quite discriminating about it. I’ve tried too many recipes that waste a great crop of mushrooms, require too many steps with hydrating dried mushrooms, or just fall flat on flavor. I love the technique in this one, as it creates a creamy base (with NO cream!), lots of texture, and a great taste. I like to mix lots of varieties of mushrooms, but feel free to use button mushrooms if you prefer.
1 tablespoon olive oil
1 large leek, white and light green parts cut in chunks
3 medium yellow onions, chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 teaspoons fresh thyme (or 1 teaspoon dried)
4 bay leaves
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
14 ounces mixed wild mushrooms (shiitake, cremini, or baby bella), sliced or quartered
1/2 cup Tuscanini Red or white wine
2 cups vegetable or chicken broth
1 cup Gefen Almond Milk or soy milk
1 (15-ounce) can white beans (navy, butter, cannellini, or Great Northern), drained and rinsed
1 and 1/2 teaspoons Tuscanini Balsamic Vinegar
garlic herb croutons
sprigs of fresh thyme
Tuscanini Truffle Oil, to drizzle
In a large stockpot, heat oil over medium heat. Add leeks, onions, one teaspoon salt, 1/2 teaspoon black pepper, thyme, and bay leaves. Cook until onions and leeks are soft, about five minutes.
Add garlic and cook for 30 seconds. Add mushrooms and cook until very soft and browned, 10–15 minutes.
Add wine and cook until most of the liquid has evaporated, about four minutes. Add broth and bring to a simmer.
In a bowl with high sides (to avoid splatter), use an immersion blender to purée the almond milk and beans until smooth. Stir in vinegar, and add this mixture to the soup. Cook about five minutes.
Transfer 1/3 of the soup to a separate pot or other container and blend until smooth. Pour blended soup back into the stockpot and stir to combine over low heat. Simmer for five minutes. If the soup is too thick for your liking, add a bit of water.
Season with extra kosher salt and black pepper, as needed. Serve warm, with croutons, thyme, and a drizzle of truffle oil.
Photos by Chay Berger
Styling by Faigy Cohen
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