Slice mushrooms, diced onions and minced garlic. Add to stockpot with 4 tbsp of flaxseed oil. Sauté until mushrooms are softened over medium-high heat (about 5 minutes). More oil can be added if mushrooms absorb quickly.
Add remainder of the ingredients and simmer covered for 15 minutes on medium heat.
Puree soup with hand mixer until smooth. If you would like mushrooms to remain sliced, you should remove the mushrooms from pot and set aside before the balance of ingredients are added. Puree those ingredients and then add mushrooms back in. Remember that the mushrooms add to the thickness of the soup’s consistency.
Uncover soup and cook for another few minutes on medium-low.
It is important to taste your soup and adjust flavours as needed. Depending on the broth you use, and the intensity of your ingredients more may be required. For our soup, additional nutritional yeast, miso and tamari were added as our stock was unsalted and quite bland.
Top with dairy-free or regular goats cheese, diced chives and a toasted baguette. We finished with a small swirl of flax oil.
Serving Size 1 cup