Leek and mushroom soup with crispy shallots

By the time I got home after walking through the downfall of the snow, the only thing I wanted was a bowl of soup. I scored some leeks at the farmer's market and hadn't quite figured out what to do with them so they became the star of the meal. This quick and easy recipe is full of flavor and the shallots are the perfect touch.

Soup
Serves 2
1 large portobello mushroom (2 cups of crimini or whatever you prefer works too)
1 celery stalk
1 leek white part only
Olive oil or coconut butter
3 cups of vegetable broth (chicken broth if you're a carnivore)
Black pepper, chopped cilantro (optional)
1/2 cup of coconut milk (optional)
1-2 shallots

1. Start by roasting the shallots so they'll have time to dry. Thinly slice and spread out on a baking sheet put in the oven at 400 probably for 20 minutes just so they're not burnt but browned and take out so they can get crispy.
2. Chop leeks and celery in 1/4 inch pieces and mushrooms can be a little thicker since they'll shrink.
3. Put olive oil or coconut butter in the bottom of a saucepan to sauté the leeks on high heat till their soft, only a few minutes.
4. Lower the heat a little and add the mushrooms, black pepper, and cilantro if you're using it brown the mushrooms in that mixture. May need more olive oil.
5. Once the mushrooms are browned, add celery for a couple of minutes.
6. Add the broth and raise the hit to a boil, once it starts bubbling lower to low-medium heat and cover for 15-20 minutes. Add the milk prior to serving and garnish with shallots and cilantro.