I can make this soup in about 30 minutes. It's rich and filling. It is a vegetarian recipe that is gluten free with vegan options.

I use organic whenever possible

It's all about the mushrooms - ;;

I use fresh frozen and dried and whatever I have on hand. Any combination always comes out delicious.

Frozen mushrooms don't need to thaw.

Dried mushrooms - soak in water for about 15 minutes. I forage morel's and dry them.

Fresh mushrooms - simply wipe any dirt off fresh mushrooms with a soft cloth. You don't need to thaw frozen mushrooms.

Tips

You can use Better Than Bouillon Mushroom Base. It's saltier than most box broths, so adjust salt to taste.

Vegan's can add vegetable broth, omit the butter and use your favorite plain nut milk.

Add a little sherry to liven up the flavors

Garnish with a dollop of sour cream, creme fraiche or chopped chives

Serve with a crisp green salad or grilled cheese sandwich.

My friend Lynn says 'Every soup begins with leeks.' This soup starts with leeks and then I add celery

Rich and Creamy Mushroom Soup

Ingredients

Mushrooms - 2 cups - any combination of fresh, frozen and/or dried - chopped
Celery -2-6 ribs - I like celery so go for 6 ribs and include some of the leaves - sliced
Leeks -  1-2 stalks - washed and chopped
Garlic - 3-6 cloves - peeled and minced
Thyme - 1 tsp dry fresh or 1 tbsp dried
Olive oil -1 tablespoon
Butter - 1 tablespoon (omit for vegan and add another tablespoon of olive oil)
Mushroom broth - 1 box
Heavy cream - 1 pint (omit for vegan or use your favorite unsweetened nut milk)
Salt and pepper to taste

Directions

Saute leeks, celery and garlic in oil and butter until translucent. Add thyme and mushrooms and cook until soft. Add mushroom broth and heavy cream. Heat and serve.

Beautiful mushroom soup!

I add my herbs when sauteing. I thinks they infuse their flavors into the veggies.

Tips

I stock up on mushroom broth, but you can substitute chicken or vegetable broth.

Milk: I rarely have fresh milk, but keep a supply of canned evaporated milk, boxed unsweetened nut or hemp milks. I even a boxed whipped cream. I use what works for the recipe and more importantly my taste.

Butter: I keep a back up pound of butter in my freezer.

Vegetables: I almost always have fresh carrots, celery, onions and garlic in the refrigerator. Add a minced carrot for color and sweet

Mushrooms: I forage morels that I dry and store in quart jars. I buy portabella and cremini when they are on sale and I know I'll have time to process them. Wipe the mushroom free of dirt, slice and place on parchment paper is a cool dry location. Turn every 12 hours (or so) until dry. Store in canning jars. Rehydrate in water or broth until soft and ready to use.  Or slice and freeze.

For more information on drying mushrooms the Mushroom Appreciation has several methods.  https://www.mushroom-appreciation.com/drying-mushrooms.html

Re-hydrating Dried Mushrooms only takes 15 Minutes

Put dried mushroom in a bowl of water to rehydrate.

Morels after about 15 minutes. Plump and ready to use.

I can make this soup in about 30 minutes. It's rich and filling. It is a vegetarian recipe that is gluten free with vegan options.

I use organic whenever possible

It's all about the mushrooms - ;;

I use fresh frozen and dried and whatever I have on hand. Any combination always comes out delicious.

Frozen mushrooms don't need to thaw.

Dried mushrooms - soak in water for about 15 minutes. I forage morel's and dry them.

Fresh mushrooms - simply wipe any dirt off fresh mushrooms with a soft cloth. You don't need to thaw frozen mushrooms.

Tips

You can use Better Than Bouillon Mushroom Base. It's saltier than most box broths, so adjust salt to taste.

Vegan's can add vegetable broth, omit the butter and use your favorite plain nut milk.

Add a little sherry to liven up the flavors

Garnish with a dollop of sour cream, creme fraiche or chopped chives

Serve with a crisp green salad or grilled cheese sandwich.

My friend Lynn says 'Every soup begins with leeks.' This soup starts with leeks and then I add celery

Rich and Creamy Mushroom Soup

Ingredients

Mushrooms - 2 cups - any combination of fresh, frozen and/or dried - chopped
Celery -2-6 ribs - I like celery so go for 6 ribs and include some of the leaves - sliced
Leeks -  1-2 stalks - washed and chopped
Garlic - 3-6 cloves - peeled and minced
Thyme - 1 tsp dry fresh or 1 tbsp dried
Olive oil -1 tablespoon
Butter - 1 tablespoon (omit for vegan and add another tablespoon of olive oil)
Mushroom broth - 1 box
Heavy cream - 1 pint (omit for vegan or use your favorite unsweetened nut milk)
Salt and pepper to taste

Directions

Saute leeks, celery and garlic in oil and butter until translucent. Add thyme and mushrooms and cook until soft. Add mushroom broth and heavy cream. Heat and serve.

Beautiful mushroom soup!

I add my herbs when sauteing. I thinks they infuse their flavors into the veggies.

Tips

I stock up on mushroom broth, but you can substitute chicken or vegetable broth.

Milk: I rarely have fresh milk, but keep a supply of canned evaporated milk, boxed unsweetened nut or hemp milks. I even a boxed whipped cream. I use what works for the recipe and more importantly my taste.

Butter: I keep a back up pound of butter in my freezer.

Vegetables: I almost always have fresh carrots, celery, onions and garlic in the refrigerator. Add a minced carrot for color and sweet

Mushrooms: I forage morels that I dry and store in quart jars. I buy portabella and cremini when they are on sale and I know I'll have time to process them. Wipe the mushroom free of dirt, slice and place on parchment paper is a cool dry location. Turn every 12 hours (or so) until dry. Store in canning jars. Rehydrate in water or broth until soft and ready to use.  Or slice and freeze.

For more information on drying mushrooms the Mushroom Appreciation has several methods.  https://www.mushroom-appreciation.com/drying-mushrooms.html

Re-hydrating Dried Mushrooms only takes 15 Minutes

Put dried mushroom in a bowl of water to rehydrate.

Morels after about 15 minutes. Plump and ready to use.