5 ounces fresh shiitake mushrooms
5 ounces fresh Portobello mushrooms
5 ounces fresh cremini or porcini mushrooms (or 15 ounces of the mushrooms of your choice)
1-tablespoon good olive oil
¼ cup + 1 tablespoon butter (5 tablespoons)
1 yellow onion, chopped
1 carrot, chopped
1 tsp minced time leaves (fresh or dried)
2 chopped leeks
¼ cup coconut flour
3 cups whole milk
Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems and trim off any bad parts, disregard. Slice the mushroom caps into ¼ inch thick or bite size pieces. Set aside.
In large pot heat the olive oil and 1 tablespoon of the butter. Add the onion, carrot, thyme and 1 teaspoon of salt, cook over medium-low heat for 10-15 minutes until vegetables are soft. Add 6 cups of water, bring to a boil, reduce heat and simmer uncovered for 30 minutes.
In another large pot, heat the remaining butter and add leeks. Cook over low heat for 15-20 minutes until the leeks begin to brown. Add the sliced mushrooms and cook for 10 minutes or until they are browned and tender. Add the flour and cook for 1 minute. Add 1 cup of the whole milk, stir for another minute, scraping the bottom of the pot. Combine the pot containing the mushrooms, leeks and 1-cup milk to the other pot containing the water, onions and carrots; add remaining milk.immer on medium to low heat for ½ hour. Add nutritional yeast and sea salt to taste.