Creamy Vegan Mushroom Soup

Recipe by Ali Lopez

This is such a comforting, creamy soup without any added cream. My favorite way to eat it is with a dollop of sour cream, a handful of baby spinach, and a few crunchy croutons.

Extra-virgin olive oil
2 medium leeks, white and light green parts, chopped (2 cups, or use a big onion instead)
2 celery stalks, diced
2 medium carrots, diced
1 pound cremini mushrooms, chopped (or you can use a mix of wild mushrooms)
2 tablespoons tamari (or Braggs aminos)
1/4 cup dry red or white wine (optional)
3 large garlic cloves, chopped
1 tablespoon dried thyme 
4 cups vegetable (or chicken) broth (you can also use water if you don’t have stock)
2 – 3 medium size potatoes, peeled, medium dice 
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper
Toppings:
Sour cream, Greek yogurt or vegan sour cream,
Sautéed mushrooms, croutons, fresh parsley,
Baby spinach

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and carrots and cook 5-10 minutes, stirring occasionally, until softened. Add the mushrooms and cook until soft and they release water, 8 to 10 minutes more. Add 1/2 teaspoon or so of salt and a few grinds of pepper. 
2. Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the potatoes. Simmer uncovered for 20 minutes, or until the potatoes are very soft. Add the mustard and vinegar. Blend until smooth with an immersion blender. (Or transfer to a regular blender and blend until smooth. But be VERY careful using the blender with hot liquids!) You can also eat the soup without blending, it just won’t be as creamy. If your soup is too thick, add a little water to reach a creamy consistency. Season with more salt and pepper if needed and serve with desired toppings.