First you will need:
3.5 oz shiitake mushrooms, destemmed and chopped6 oz. large portobello mushroom caps, chopped1 c crimini mushrooms, destemmed and chopped2 tbsp fresh flat leaf parsley2 tbsp fresh curly parsleyExtra virgin olive oil
Place the mushrooms in baking dish, top with the parsley, and drizzle some olive oil. Add a pinch of salt and roast at 400 for 15 mins
While that is cooking, you will need:
1 large carrot, peeled and chopped1 celery stalk, chopped1 yellow onion, diced
Place these three vegetables in a large stock pot and sautée them in a little more of the extra virgin olive oil on medium/high heat. Stir occasionally and cook until the carrots are fork tender.
Lastly, you will need:
1 1/3 c chopped leeks (just the white part)1 large turnip, peeled and chopped1 large parsnip, peeled and chopped1 red bliss potato, peeled and chopped4 TBSP fresh dill, chopped 1/2 c white wine (any kind you like)3/4 c TVP8 oz. unsalted organic vegetable stock
Place the top 5 ingredients in a baking dish. Drizzle them with extra virgin olive oil and a pinch of salt and roast at 400 for 30 minutes.
When the mushrooms are done cooking, add them, with liquid, to the carrots, onions and celery. Add the white wine, cover and simmer for 20 minutes. Add the TVP and simmer, covered for another 5 minutes.
When the leek mixture is done, and that to the stock pot as well, and add the vegetable stock. Simmer, covered, on low-medium heat for 30 minutes.
Remove the soup from the heat and, using an immersion blender, purée the mixture until smooth.
One cup at a time add 4 cups of organic unsalted vegetable stock, over low heat, stirring each cup in until well-blended. Season to taste when it's done and serve!
