Mushroom Soup

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
CAL
234
FAT
34%
CHOL
5%
SOD
50%

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Ingredients for 4 servings

40 g (1½ oz) dried shiitake mushrooms

400 g (14 oz) button mushrooms, roughly diced*

150 g (5 oz) flat or swiss brown mushrooms, roughly diced*

2 tbs olive oil

2 garlic cloves, finely diced

2 leeks, washed and roughly diced

1 celery stick (including leafy top), roughly diced

2 sprigs of fresh thyme

1 lt vegetable stock

¼ cup basmati rice

2 tbs soy sauce or tamari

1½ cups non-dairy milk (I used rice milk)

extra fresh thyme

roughly chopped dry roasted almonds

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