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Soaked Beans and Grains
Mushroom Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
2-4 servings
|
Ingredients
- 1 small onion diced
- 8 ounces white button mushrooms or cremini mushrooms, chopped
- 8 ounces Portobello mushrooms (about
2 large ), stem and gills removed* - 2 cloves garlic minced
- 1/4 cup white wine
- 2 1/2 cups Mushroom Stock
- 2 teaspoon salt
- 1 teaspoon fresh thyme
- 1/4 teaspoon black pepper
Cashew Cream
- 1/3 cup raw cashews soaked if not using high speed blender
- 1/2 cup Mushroom Stock or water
Ingredients
Cashew Cream
|
Instructions
- Add onion and mushrooms to the Instant Pot inner pot. Press Sauté button and sauté until mushrooms have released their liquid and shrunk in size, about 8 minutes. Stir every couple of minutes.
- Add garlic and sauté 2 more minutes. Add wine and sauté until almost evaporated and the smell of the wine isn’t as pungent.
- Add salt, thyme, pepper, and Mushroom Stock. Stir. Press Cancel to stop Sauté function. Secure lid in place.
- Press Manual and adjust time to 5 minutes pressure cooking. Meanwhile, add cashews and water to a blender and blend until smooth.
- When time has lapsed quick release the pressure from the Instant Pot. Remove lid away from you.
- Carefully transfer soup to the blender with the cashew cream and blend until smooth.
Amanda’s mission is to bring you savory, hearty, whole recipes to get you started – and keep you going – on your plant based journey. Her Blog, Ground Leaf, is designed specifically to be simple and clear. Think of it as an electronic cookbook – easy to navigate and find exactly what you’re looking for based on your changing needs, moods, and cravings. We hope you enjoy her innovative and wholesome plant-based recipes!
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Delish
Delishious
Best mushroom soup ever!
Fantastic!!!
Good but too salty. Cut the salt in half and adjust at the end.
where do you get mushroom stock
Not that great. Its just mainly broth and mushrooms. Needs more substance.
Great recipe! Easy and quick to make. I made a couple of minor tweaks… used marsala rather than white wine, upped the cashews to 1/2 cup instead of 1/3, and sauteed the onions and mushrooms in 1 tbsp of olive oil. I always use much less salt for health reasons, but i cut it down to only 1/2 tsp and this still had lots of flavor.
By the way, if you’re counting, there are 9 grams of carbs in this very satisfying soup.
Why is this only 4 stars? Its soooo yummy and easy to make. Its my go to mushroom soup going forward.