DESCRIPTION:
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!
INGREDIENTS:
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)
PREPARATION:
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.
CHEF’S NOTE:
Here’s the link to my amazon favorite affiliate link for some of the products.
Immersion blender. Click on this link.
6 thoughts on “Creamy Mushroom Bisque”
Hi Shayda, I hope you are doing well! What type of coconut milk do you recommend?
Hi lisa, I don’t use coconut milk all that much. If I do I’ll use the lite coconut milk.
Question about the total amount of baby Bella mushrooms used. Is it 3 lbs of baby Bella’s plus an additional 1 lb of baby Bellas (which were added at the end) or did the 1 lb of sliced baby Bella’s that are added at the end come from the original 3 lbs mentioned?
Thanks! I just saw this recipe in the Own your Health book and will be trying it.
Hi Marie, so yes it’s a total of 4 pounds of mushroom. 1 pound for the end and 3 pounds for the soup. I hope this clarifies it. Enjoy it’s my favorite soup!!
I forgot to ask if this will fit in a 6 at IP. THX!
This makes a lot of soup and it’s best made in a 8qt instant pot. I have not made it in a 6qt.