Vegan Cream of Mushroom Soup With Crispy Shiitake Chips Recipe

Ingredients

• 1/2 ounce dried porcini or morel mushrooms (optional)
• 1 quart Hearty Vegan Stock or store-bought vegetable broth
• 7 tablespoons olive oil, divided, plus more for serving
• 1 large leek, white and light green parts only, thinly sliced (about 3/4 cup)
• 1 small onions, thinly sliced (about 3/4 cup)
• 3 medium cloves garlic, thinly sliced (about 1 tablespoon)
• 1 pound white button mushrooms, thinly sliced
• 12 ounces shiitake mushrooms, thinly sliced, divided
• 1 tablespoon all-purpose flour
• 1 tablespoon soy sauce
• 1 tablespoon miso paste
• 1 cup dry sherry or white wine
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 slices vegan white sandwich bread, crusts removed, bread torn into pieces
• 2 tablespoons vegetable or canola oil
• Kosher salt and freshly ground black pepper
• 1/4 cup thinly sliced scallions, for garnish

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