Mushroom Leek Zucchini Soup
Umami Magic
Ingredients
- 2 pounds Crimini Mushrooms, sliced ¼-inches
- 2 large Leeks, sliced ¼-inches
- 1 medium Zucchini, chopped/sliced as desired
- 2 tsp TJ's Umami Powder (garlic, mushroom, salt, red pepper flakes)
- 32 ounces Vegetable Broth (or Water + Bouillon)
- ¼ cup Creamy Oat Milk or Heavy Cream
- 10 Tbsp Vegan Butter
Instructions
- Put sliced mushrooms into a large pot with butter; saute until soft, about 20 minutes. Add leeks. Cook for another 10 minutes, stirring often, integrate the leeks.Add zucchini, stir in. Next, stir in flour + seasonings. Make sure to de-clump the flour.Cook for another 10 minutes, stirring often.Add all broth. Bring to a boil. Turn down heat. Simmer for about 20-25 minutes. Remove from heat.--For a smooth soup, use an immersion blender to puree a little soup at a time. Once pureed to desired consistency.Pour back into a pot or a crock.--Add cream/milk, stirring in gently. Ready to Serve.