If you’re craving a deep mushroom fix on a cold winter’s day, and/or looking for a tasty vegan soup, this might be the dish for you. It’s warm and filling, great for a winter’s night, and chock full of lovely mushroomy goodness. It’s inspired by this recipe, though I’ve substituted olive oil and vegetable stock for the butter and chicken stock to make it vegan.

2 tablespoons olive oil
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (Optional)
1/2 cup sliced celery
2 pounds sliced fresh mushrooms (button, portabella, oyster, or a mix of favorites)
1/2 cup dried mushroom powder (optional)
1 teaspoon fresh thyme leaves
1-2 bay leaves
6 cups vegetable stock
salt and pepper to taste
1 tsp liquid smoke
2 tbsp. Dijon mustard
1/2 cup chopped green onion

Heat olive oil in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.

Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes.

Pour vegetable stock into the pot; season with bay leaves, salt, pepper, mushroom powder, liquid smoke, and mustard. Cover and simmer over low heat for 30 minutes.

Ladle into bowls; serve with green onions sprinkled on top.