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Vegan Cream of Mushroom Soup with Crispy Shiitake Chips
Ingredients
  • ½ ounce dried porcini or morel mushrooms (optional)
  • 1 quart  Hearty Vegan Stock or store-bought vegetable broth
  • 7 tablespoons olive oil, divided, plus more for serving
  • 1 large leek, white and light green parts only, thinly sliced (about ¾ cup)
  • 1 small onion, thinly sliced (about ¾ cup)
  • 3 medium cloves garlic, thinly sliced (about 1 tablespoon)
  • 1 pound white button mushrooms, thinly sliced
  • 12 ounces shiitake mushrooms, thinly sliced, divided
  • 1 tablespoon all-purpose flour
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • 1 cup dry sherry or white wine
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 slices vegan white sandwich bread, crusts removed, bread torn into pieces
  • 2 tablespoons vegetable or canola oil
  • Kosher salt and freshly ground black pepper
  • ¼ cup thinly sliced scallions, for garnish
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