This creamy vegan mushroom soup features a rich mushroom flavor enhanced by sherry and thickened with potato. Perfect for the fall season, it can be enjoyed on its own or paired with wild rice for a hearty meal.
Step 1: Preheat your oven to 400°F.
Step 2: Soak the dried mushrooms in 2 cups of warm water for 30 minutes. Remove mushrooms and slice, saving the soaking water.
Step 3: In a Dutch oven or soup pot, heat the EVOO, then add leeks, onion, and potato. Saute over medium-high heat.
Step 4: Add the garlic and cook until fragrant (about 1 minute).
Step 5: Add the sliced button mushrooms and parsley, cooking for 10 minutes while stirring occasionally.
Step 6: Add the soaked dried mushrooms, vegetable stock, and reserved soaking water. Bring to a boil, then partially cover and simmer for 30 minutes.
Step 7: Season with salt and pepper to taste. Blend the soup using an immersion blender until smooth, or cool slightly and blend in a traditional blender, then return it to the pot to reheat.
Step 8: Toss small mushrooms in EVOO and roast in the oven for 15 minutes.
Step 9: Add dry sherry to the blended soup and simmer until very hot. Optionally serve over wild rice with cracked pepper and an additional drizzle of sherry.
