Autumn Mushroom Soup with Cognac

1. 1

   Pulse mushrooms in food processor in batches, until finely chopped.

2. 2

   Heat butter in large pot over medium heat.

3. 3

   Add leeks, and sprinkle with salt, if desired.

4. 4

   Cover, and cook 5 minutes, or until leeks are softened, stirring occasionally.

5. 5

   Increase heat to medium-high, stir in garlic and thyme, and cook 1 minute more, or until fragrant.

6. 6

   Deglaze pan with cognac, and cook 1 minute, or until liquid has evaporated.

7. 7

   Stir in mushrooms, cover pot, and cook 5 minutes; then uncover and cook 5 to 7 minutes more, or until most liquid has evaporated and mushrooms begin to brown.

8. 8

   Stir in broth, and bring to a simmer.

9. 9

   Add almond milk, and puree with immersion blender until smooth.

10. 10

    Serve hot, sprinkled with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.