One day we barely had any veggies in the refrigerator (imagine that?!). I could only find two stalks of leeks and some potatoes in the pantry. Since Jenny was sick, I decided to go for a hearty soup for her but instead of making it heavy with cream, I made it with skim almond milk and finished it with a dollop of vegan butter to still bring a creamy consistency to it.
– 2 stalks of leeks, chopped
– 2 medium potatoes, boiled, chopped and peeled
– 2 garlic cloves, chopped
– 1t thyme, fresh
– 1T mushrooms, chopped
– 1C white wine
– 2C vegetable broth
– 2C milk
– pinch of nutmeg [rml_read_more]
– 1T cold vegan butter
– 1/2 C chanterelle mushrooms (I use dehydrated ones and reconstitute them just before use)
Saute the leeks in a non-non-stick(!) pan using a small amount of vegetable oil till the leeks start to brown. Add the chopped mushrooms and saute for a few minutes Add garlic and within 30 seconds, add the wine and deglaze the pan. If you are using dehydrated mushrooms, add the liquid left from the dehydration process as well as the broth/stock. Reduce the mixture volume to nearly half of the original and let the mixture start to cool. Using an immersion blender, puree the contents. Add the almond milk slowly to the puree and mix well using a whisk. At this point I add a pinch of fresh nutmeg (optional). Just before serving, swirl in the cold vegan butter and serve with the chanterelle mushrooms.