Cream of Mushroom and Leek Soup

Cream of Mushroom and Leek Soup

(Serves 8)

Ingredients:

1/2 cup pure olive oil

1/4 cup leeks, sliced thinly

4 oz. brown rice flour

1 tsp. minced garlic

1/2 lb. mushrooms

1 1/2 qt. vegetable stock

4 oz. coconut milk

2–3 Tbsp. Bragg’s Liquid Aminos

White pepper

Directions.

1. Bring olive oil to smoke point.
2. Add leeks and sauté 1 minute.
3. Add mushrooms and garlic. Sauté 1 minute.
4. Turn heat off. Add brown rice flour and mix well.
5. Let set 10 minutes.
6. Add vegetable stock, stir and bring to a boil.
7. Add coconut milk, liquid aminos and white pepper to taste.