Easy Vegan Mushroom Soup Recipe

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Ingredients

2 leeks ( only the white part sliced thinly)
2 medium sized yukon gold potatoes peeled and chopped
1 medium carrot peeled and chopped
2 celery stalks, chopped
1 large onion chopped
2 shallots chopped
A few sprigs of fresh thyme
1 bay leaf
1/4 cup of white wine
3 cups of water
1 package (about 8 oz) of fresh sliced mushrooms
10 sage leaves
3 cups of water
1 cup of dried porcini mushroms
3 Tbs of olive oil (or for the non vegan version 3 Tbs of unsalted butter)
A dash of Sherry wine
salt and pepper to taste
4 oz of chanterelle mushrooms
Top each cup with some chopped Chanterelles, 1 fried sage leaf, a dab of sour cream and a tiny bit of bacon (if you're using it.)

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