Swedish Mushroom Soup

• 2 Tbs. olive oil
• 2 leeks, chopped (1 1/2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1 1/2 lb. wild mushrooms, chopped (8 cups)
• 1 qt. low-sodium vegetable broth
• 3 sprigs fresh thyme
• 1/4 cup chopped cilantro
• 1/2 lb. wild mushrooms, halved or sliced if thick
• 1 Tbs. olive oil

1. To make Soup: Heat oil in large saucepan over medium heat.
2. Add leeks and garlic, and saute 5 to 7 minutes,or until leeks are soft.
3. Add mushrooms, and cook 5 minutes, or until most of liquid has evaporated.
4. Add broth, thyme, and cilantro, and bring to a boil.
5. Reduce heat to medium-low, and simmer 15 minutes.
6. Puree soup in batches until smooth.
7. Season with salt and pepper, if desired.
8. To make Crispy Mushrooms: Preheat oven to 450F.
9. Toss mushrooms with oil in medium bowl.
10. Spread in single layer on baking sheet, and bake 10 to 15 minutes, or until browned and crisp.
11. Cool.
12. Garnish Soup with Crispy Mushrooms, if using.

olive oil, leeks, garlic, wild mushrooms, vegetable broth, thyme, cilantro, wild mushrooms, olive oil

Taken from www.vegetariantimes.com/recipe/swedish-mushroom-soup/ (may not work)