Heart Healthy Mushroom Soup Recipe
In a large saucepan or stockpot, heat the oil over medium heat. Add the celery, carrots, onion, garlic and ginger and sauté until the onion is softened. Add the broth, sherry, leeks, mushrooms, soy sauce, salt and pepper to taste. Cook on medium high about 10 minutes, or until it comes to a boil.
In a small bowl, combine cornstarch and water. Stir cornstarch mixture into soup. Cook 3 to 4 minutes, or until soup is slightly thickened. Add tarragon and thyme and stir to combine. Garnish with scallions. Can be made 1 night ahead and stored in the refrigerator. Serve warm.