Amy Klein has more than 35 years of professional experience in non-profit
management, strategic planning, program development, fundraising and
financial oversight. As Chief Executive Officer at Capital Roots, she
spearheads the 45+ year-old non-profit’s mission to nourish healthy
communities by providing access to fresh food and green spaces for all.
Since joining Capital Roots in 1996, she has launched ten new programs that
increase access to fresh, affordable food in our region’s underserved
neighborhoods and expanded the non-profit’s geographical reach to include
four counties. She currently oversees 32 staff members who work to
implement the various programs that have been created under her leadership,
including the nationally recognized Veggie Mobile®.

Vegan Cream of Mushroom Leek Soup

Makes 16 cups- Serves 8
¼ cup olive oil
4 cups sliced shiitake mushrooms
2 cups sliced Baby Bella
3 cups dried mushrooms & soaking water
1 Onion, chopped
2 Leeks- chopped
2 shallots, chopped
2 carrots, chopped
1 celery, chopped
2 TBS. minced garlic
1 TBS. Herbs de Provence
1 TBS fresh tarragon, chopped
½ cup white miso
1 cup coconut milk
1 t. salt + ½ t. white pepper
1 cup cashews, soaked for 2 hours
4 cups vegetable stock
4 cups water
1 cup Port wine, plus ¼ cup Port wine
1 Tbs. Tamari
Fresh chopped parsley for garnish
1. Put the 1 cup of cashews into a Pyrex measuring cup and pour boiling water over
the cashews to cover. Let sit for 1 hour.
2. Put the 3 cups of dried mushrooms into a 4 cup Pyrex measuring cup and cover
with boiling water. Cover with plastic wrap or plate, and let sit for 30 minutes.
3. In a large stockpot, sauté the Leeks, shallots, carrots, celery, and onions with the 1
TBS. minced garlic. Cook for 15 minutes until soft.
4. Pour the soaked mushrooms into a strainer over a container in order to reserve the
soaking liquid. Chop the dried mushrooms and add to the pot, with the other
vegetables.
5. Sauté for 10 minutes, adding a little of the mushroom liquid at a time to prevent
from sticking to bottom of pot. Add the tarragon and Herbs de Provence, salt and
white pepper. Let cook for 10 minutes.

6. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 1
TBS. minced garlic. When soft, add ¼ cup Port wine and 1 TBS. Tamari. Cook
for a few more minutes until all the liquid is absorbed. Set aside.
7. Remove stockpot from heat and with an immersion blender, puree the vegetables.
Add the white miso and coconut milk and blend some more.
8. Drain the cashews. In a mini blender, puree the cashews with 1 cup of water until
smooth. Add to soup.
9. Return soup to stove and add the vegetable stock and water. Mix well. Heat to just
under a boil. Adjust salt and pepper to taste.
10. Ladle soup into bowls and garnish with sautéed mushrooms and chopped parsley