10-15gmsdried porcini mushrooms(about 1/2 an ounce)
2tbspvirgin coconut oil
1large leekpale part diced (make sure to rinse the leek well)
1celery stickfinely diced
10sprigsfresh thymeleaves only (dried can be used as well, about 1 tbsp)
15medium mushroomsroughly diced
1small sweet potato(use the purple one with white flesh if you can get it), peeled and diced
3cupsgood quality chicken or vegetable stock
3tbspcashewsunflower or almond butter
3-4button mushroomsfor garnish
sprigsfresh thymefor garnish
Black pepperfor garnish
Place dried porcini mushrooms in a small bowl with boiling water and soak for 15-20 minutes. Once softened, strain but reserve the liquid and dice the mushrooms.
While porcini mushrooms are soaking, heat butter or ghee in a large heavy saucepan and saute diced leek and celery until soft and golden, about 5-7 minutes.
Add garlic, thyme, mushrooms and sweet potatoes and stir for a minute until slightly golden as well.
Add soaked porcini mushrooms together with about half a cup of reserved mushroom infused liquid. Follow that with the stock, fish sauce, mustard, bay leaf, pepper and lemon zest.
Add a little bit more water if the saucepan is overcrowded or if you like your soup on the thinner side. Stir, cover with a lid and bring to boil. Reduce the heat to simmering and cook the soup with the lid on for about 15 minutes.
After that, remove the lid and cook uncovered for a further 5 minutes.
Finally transfer to a blender or food processor or use a hand-held puree stick right in the saucepan (off the heat though).
Add lemon juice and nut butter and process until well pureed. Taste and season with sea salt if needed, depends on the stock you used.
You can also add a little extra lemon juice if you like a bit more zing. If the soup is too thick, you can dilute it with a little warm water.
One last step! Slice the remaining 5 mushrooms and pan fry them in a little coconut oil or butter until browned and season with a little sea salt. Use those and the fresh thyme sprigs to garnish the soup when served.