This was one of my fist ventures into the world of creating my own soup recipes, now I do it all the time, and many are based on what I’ve learned from making this particular soup many times. The idea was to make my favourite comfort food, cream of mushroom soup, while also accommodating a vegan roommate I had at the time. The soup is not particularly aesthetically pleasing (it can have a strange browny-green look to it depending on what exactly is in it) but is very hearty and makes an excellent dinner with a basket of warm biscuits.

Every time I make this soup it turns out a bit differently, it all depends on what I have in the fridge. The basis, though, is always the same, so I will set that out and then elucidate the possible additions. Please note that all measurements are estimates – add whatever looks & feels right to you!

Ingredients
1 onion, chopped
2-3 cloves garlic, minced
1 stalk celery, chopped thinly (include celery leaves if there are any)
10 (approximately) white mushrooms, stems separated from tops, stems chopped, tops sliced thickly, keep separate.
2 Tbsp olive oil
2-3 cups vegetable broth
3 potatoes, any kind, peeled and chopped into cubes
2 tsp thyme
1 tsp salt
1 tsp black pepper
1/4 tsp cinnamon
1 Tbsp rosemary

Instructions
1. In large pot on medium-low heat put 1 Tbsp olive oil. When oil is warm add onion, garlic and celery, cook until onion is translucent. Add chopped mushroom stems and cook until stems begin to soften. Add sliced mushroom tops, thyme, salt, pepper, cinnamon and rosemary, cook until mushrooms are soft. Add in potato and stir to cover with spices and juices from vegetables.

2. Add vegetable broth, bring to boil, then reduce heat and simmer, covered, 15-20 minutes, or until potato is very tender.

3. Allow soup to cool slightly (turn off heat and remove cover), then ladle out 2-3 cups of soup, being sure to include lots of potato and mushroom, into a blender. Blend until smooth. Return blended soup to pot and stir to combine with the rest of the soup.

Possible Additions
Leeks are an excellent addition to this soup. Thinly slice one large leek, adding white part at onion, garlic & celery stage and green part at mushroom top stage.

Broccoli is very nice in this soup. Slice the broccoli stems and add at mushroom top stage. Chop top into medium sized florets and add after potato.

Green onion can be chopped and added in the same way as leeks.

Cauliflower can be chopped and added in the same way as broccoli.