Mushroom Garlic Soup
- 2 heads garlic
- ½ tablespoon coconut oil, melted
- 1 large leek, white and light green parts, finely chopped
- 2 ½ pounds mushrooms (such as shiitake, maitake, chanterelles, etc.), roughly chopped
- 1 teaspoon fresh thyme
- 5 cups chicken or vegetable broth, preferably homemade
- ⅓ cup raw cashews
- 1 tablespoon lemon juice
- 1½ teaspoon sea salt
- ½ cup parsley, finely chopped
- black pepper
- Preheat the oven to 400°F.
- Slice the tops off the garlic heads to expose the cloves.
- Drizzle on the melted coconut oil.
- Top the garlic with a small piece of unbleached parchment paper, then wrap the heads in aluminum foil.
- Add the garlic to a small baking dish and bake in the oven until soft and caramelized, about 45-55 minutes.
- Remove the garlic from the oven, and allow to cool.
- Squeeze or scoop out the cloves into a small bowl and set aside.
- Preheat a large pot or Dutch oven on medium heat. Melt about ½ tablespoon coconut oil and add the leek, with a pinch of sea salt. Cook, stirring often, until soft, about 5 minutes.
- Add the mushrooms and thyme and sauté, stirring often, until soft and cooked, about 10-15 minutes, depending on size. Reserve about ½ cup of the mushrooms for garnish (chop them finely if coarse).
- Add the rest of the mushrooms, garlic, broth, cashews, lemon juice, parsley, sea salt and black pepper, to taste, in 2 batches, in a high speed blender. Blend on high until smooth, about 1 minute.
- Transfer back to the pot and bring to a low boil. Turn off the heat.
- Serve immediately topped with the reserved mushrooms.