Growing up, I loved a good creamy mushroom soup, but after becoming plant-based, it meant that I had to come up with a healthier option. Using different types of mushrooms really helped give this soup a rich flavor profile. There is one thing for sure, if you love mushrooms, you are going to love this soup!
3 pounds of brown Bella mushrooms, sliced
2 1/2 pounds of sweet potatoes, washed & peeled (preferably Hannah sweet potato)
1 cup dried shiitake mushrooms
1 cup porcini mushrooms
1 large onion, cut in half
8-10 cloves of garlic
6 cups of water
1/2 cup gluten free oats
2 Tbsp Bensons Table Tasty or another salt free seasoning
1 tsp dried thyme
1/4 tsp dried rosemary
3-4 cups unsweetened non-dairy milk (coconut milk works great)
3 Tbsp salt free mustard
5 Tbsp nutritional yeast
1 pound of baby bellas or cremini mushrooms, sliced & reserved
1 tsp red pepper flakes (optional)
Salt & pepper (optional)
1-Rinse all the dried mushrooms,(shiitake & porcini) with cold running water to remove any dirt or sand. Then place them in a bowl with 6 cups of water. Let it soak for a few hours. The longer it soaks, the more flavorful it becomes. This will become our mushroom broth.
2-Place all ingredients in the instant pot (except the reserved 1 pound mushrooms), including the soaked mushrooms & the liquid, except for the non dairy milk, mustard and nutritional yeast. Cook on high pressure for 10 minutes. Once cooked, release the pressure and carefully remove the lid.
3-Add the non-dairy milk, mustard and nutritional yeast.
4-With a hand held immersion blender, blend everything in the pot. If you don’t have a hand held immersion blender, carefully put it in a blender in batches to blend until smooth, then return it to the soup pot.
5-Once everything is blended and smooth, add the reserved sliced mushrooms, close the lid and allow to cook on low for extra 30 minutes or longer.
Here’s the link to my amazon favorite affiliate link for some of the products.
Immersion blender. Click on this link.