Soak the dried porcini a day before with boiling water and place in a container . Let cool to cover and leave in the fridge overnight.
The next day, strain the stock from the mushrooms, we will use the mushroom stock for the vegetable stock. The hydrated Porcini are set aside and we will use later with the rest of the mushrooms.
For the vegetable stock, put the carrots, leek leaves, onion, mushroom legs we cleaned from the mushrooms, parsley stalks, thyme, allspice, porcini mushroom stock and water in a pot and bring to a boil for 30 minutes.
Strain the stock and set aside, discard the vegetables.
In a Sautee pan, heat olive oil and vegan butter. Sauté the leeks and onions until translucent over low heat.
Add the mushrooms, salt and pepper and continue sweat for about 10 minutes covered with a lid.
Add the white wine and let cook until the liquids are reduced.
Add the stock, coconut cream or milk and continue to cook for another 30 minutes. Degrease with a spoon the fat that floats on the surface.
After 30 minutes, remove half of the soup and carefully blend with a blender stick until a smooth and thick texture is obtained. Then combine with the rest of the soup.
Garnish option: Sautee mushroom mixture in a hot pan. Drizzle a little olive oil, vegan butter add chopped shallots, Chopped parsley, bread crumbs, and lemon zest. Add Salt and pepper and sauté for a few seconds until all flavors are all absorbed.