Creamy Mushroom Soup

• Garlic

• Dukkah (Egyptian nut-and-spice blend) 

• Leeks

• Cremini mushrooms

• Shiitake mushrooms

• Vegetable broth

• Thyme 

• Coconut cream

• Olive oil or butter

• All-purpose flour

• Dry white wine (optional) 

• Salt and freshly ground pepper

• Country bread (sourdough, gf, optional) make sure has a super hard crust! this means all the glutens have been broken down

Preheat the oven to 400°F. Thickly slice the bread, brush generously with olive oil, and place on a sheet tray. Bake until golden brown and toasted, about 10 minutes. Gently rub the toast with the cut side of a clove of garlic for a little fragrance. Sprinkle generously with the dukkah to coat the bread and soak into the warm olive oil. 

Remove the dark green tops from the leeks and slice the white and pale green parts. Place the sliced leeks in a bowl, cover with cold water, and swish to remove any dirt. Lift the leeks from the water and pat dry. Slice 2 or 3 cloves of garlic. Brush the dirt from the mushrooms and roughly slice. 

In a saucepan or pot over medium heat, melt 3 tablespoons butter. Add the leeks and sauté until they begin to soften, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Add the mushrooms and continue to cook until they start to release their liquid, 5 minutes. 

Sprinkle with 2 tablespoons flour and stir to break up any clumps and toast lightly, 1 minute. Whisk in 3 cups vegetable broth and ¼ cup wine, if you have a bottle open. Drop in a few sprigs of fresh thyme. Simmer until the soup is silky and the flavors have combined, 10 minutes. Stir in ½ cup cream last. Remove and discard the thyme sprigs. Season to taste with salt and pepper. 

Ladle the mushroom soup into bowls and serve warm, with the spiced toast for dipping.