Porcini Mushroom Soup

40 g. dried mushrooms,
Mushroom stock ( 200ml from dried mushrooms, soak mushrooms in warm water for one hour then strain use the water in soup)
3 tbsp olive oil,
1 medium leek chopped,
1 medium onion chopped,
3 garlic cloves minced,
1/8 ground black pepper,
1 tsp salt,
200 ml. oat milk,
1/2 tsp fresh rosemary chopped
2 tbsp toasted pine nuts


1. To a large saucepan, add the olive oil over medium-high heat. Add all the mushrooms, sauté until soft and browned. Remove 1/3 of mushrooms and set aside to add to top of the soup later.

2. Add the leeks, onion, garlic salt and pepper. Continue to sauté until they are soft. Add the rosemary, cook for 2 minutes. Add oat milk and mushroom stock. Bring to a boil, reduce heat and simmer for 15 minutes.

3.Transfer mixture in to a high speed blender, mix well until completely smooth. If it is too thick add some water and continue to blender.

4.Put all the soup back into the soup pan, add the mushrooms that were set aside. Reheat and test for seasoning, add salt if needed. Serve with toasted pine nuts.