Mushroom Soup

Preparation time: 45mins
Serves 4-6

• 40g (1½ oz) dried shiitake mushrooms
• 400g (14 oz) button mushrooms, roughly diced*
• 150g (5 oz) flat or swiss brown mushrooms, roughly diced*
• 2 tbs olive oil
• 2 garlic cloves, finely diced
• 2 leeks, washed and roughly diced
• 1 celery stick (including leafy top), roughly diced
• 2 sprigs of fresh thyme
• 1 lt vegetable stock
• ¼ cup basmati rice
• 2 tbs soy sauce or tamari
• 1½ cups non-dairy milk (I used rice milk) 

Directions:  

lace the dried shiitake mushrooms in a bowl with enough hot water to cover, allow to soak for 10 minutes. Strain the mushrooms reserving approximately 1 cup of the liquid. Roughly chop the mushrooms and set aside.

Heat the olive oil in a good sized pot, add the garlic, leeks and celery and fry over a medium heat for 3-4 minutes until soft.

Add the mushroom, including the shiitake and fry over a medium heat for a few minutes tossing well.

Add the reserved shiitake liquid and the sprigs of thyme. Turn down the heat and placing a lid on the pot allow the mushrooms to gently cook for 10 minutes tossing the pan occasionally.

Add the rice and stock and bring to a gentle simmer, cook over a medium heat for 15-20 minutes until rice is tender.

Using a stick blender or in batches in a food processor blend the soup until thick and creamy. Over a gentle heat stir in the rice milk and heat through continuing to stir for a few minutes until hot.

Serve the soup in warm bowls topped with a little extra fresh thyme and the chopped almonds.

A wonderful vegetarian mushroom soup that is perfectly robust in flavor and texture, enjoy!! 

Recipe found at: http://www.veggienumnum.com/2011/05/mushroom-soup/