Wild Mushroom Soup

Ingredients

1 gallon water
1 Tbsp. blended oil
1/8 tsp. Garlic in Oil
2 Tbsp. Chopped Shallots in Oil
8 oz. wild mushrooms (crimini, oyster, portabella, shitake)
2 leeks
2 ribs celery
2 carrots
½ tsp. thyme
1 bay leaf
4 Tbsp. Mushroom Base
2 Tbsp. Liquid Vegetable Consommé Prep
salt and pepper to taste

Instructions

(yields 1+ gallons)

Peel and julienne carrots. Cut the celery ribs in half lengthwise, and cut them on a bias. Remove the dark green part of the leeks and discard. Split the white part lengthwise and julienne. Rinse well and pat dry. Clean and slice the mushrooms. Heat the blended oil and lightly sauté the carrots, celery, leeks, mushrooms, Chopped Shallots in Oil and Garlic in Oil. Add water, thyme, bay leaf, Mushroom Base, and Liquid Vegetable Consommé Prep and mix well. Simmer for 10-15 minutes. Adjust seasoning with salt and pepper. Remove bay leaf before serving.