Mushroom Soup - image by Lisa Missenda

Dairy free Creme of Mushroom and Leek Soup

By Marybeth Missenda

Adapted from Myra Kornfeld’s  dairy free soups


Serves 2

2 cups freshly made Oxtail stock

1 ½ cups assorted mushrooms

1 small leek

2 red skinned potatoes

Salt and pepper to taste

1 -2 cloves of garlic

2 teaspoon red wine vinegar

2 tablespoon of Olive oil


  •  Heat olive oil in a sauce pan
  • Add the cleaned and roughly cut leek and garlic  to the pan
  • Saute and let soften for about 5 minutes
  • Add 1 cup of the mushrooms, diced potatoes and the oxtail stock to the pan
  • Bring to a gentle boil, then reduce the heat and simmer for about 20 – 30 minutes.
  • Transfer to a blender and blend until smooth
  • Return to the sauce pan and add the remaining ½ cup of mushrooms and vinegar
  • Simmer for an additional 10 minutes
  • Salt and pepper to taste



Roasted Corn and Parsley

½ cup corn

1 tablespoon of olive oil

½ teaspoon of cayenne pepper

1 pinch of salt

1 pinch of pepper

Salt and pepper to taste


  •  Mix olive oil, cayenne pepper , salt and pepper and corn in  a bowl
  • Spread the corn mixture on a baking dish and roast in the  oven at 400°F until golden brown.
  • Remove the corn from the oven and add the parsley.


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