This soup is super yummy and tastes light and delicious. It’s elimination diet and vegan friendly and is from Gwyneth Paltrow’s cookbook “It’s all good“.
- 3 shiitake mushrooms
- 1/2 cup boiling water
- 2 tablespoons extra virgin olive oil
- 3 leeks washed and finely chopped
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme
- coarse sea salt
- 1 lb crimini mushrooms stems removed and caps chopped
- 1 large portobello mushroom, stem removed and cap chopped
- 4 cups vegetable stock
- italian parsley for serving
- freshly ground black pepper
Place the shiitakes in a small bowl or teacup with the boiling water and set aside for at least 10 minutes. Drain the mushrooms and save the liquid. Slice off and throw away the stems and thinly slice the caps and set them aside.
Meanwhile heat the olive oil in a large heavy pot over medium-high heat. Add the keels, onion, garlic and theyme along with 2 pinches of salt and cook stirring occsionally until softened but not browned for 9-10 minutes. Add the crimini and portobello mushrooms and the reserved shiitake mushrooms. Stir to combine with the leek mixture and cook until the mushrooms being to release their liquid- 5 to 6 minutes.
Add the vegetable stock and liquid from soaking the shiitakes to the pot and turn up the heat. Once the soup comes to a boil lower the heat and simmer for 20 minutes.
Puree in a blender. Serve with a bit of parsley and some black pepper.