Creamy Mushroom Soup
Servings: 4
Equipment
- Pressure Cooker
- High-Speed Blender
Ingredients
- 1 onion chopped small
- 3-4 cloves garlic crushed
- 24 oz. Baby Bella mushrooms cheaper to buy at Aldi or in bulk, sliced thinly
- 2 Yukon gold potatoes peeled cut into 1-inch chunks
- 1/2 t poultry seasoning this is NOT an animal-based product
- 1 t Better-than-Bouillion No Beef Base
- 2 t brown rice miso or you can use yellow or white
- 1/4 t black pepper
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened soy milk made from just organic soybeans and filtered water
Instructions
- Place the chopped onions in the Instant Pot with about 1/4 cup veggie broth and cook on the sauté function until they begin to brown. Stir occasionally. Add in all of the rest of the ingredients (EXCEPT the soy milk), stir everything well, and set the iPot to 4 minutes with QUICK RELEASE. Stir in the 1 cup of unsweetened soy milk. Remove about 2 cups of the soup, trying to get ALL of the potatoes (if you can), some mushrooms, and some broth. Blend in a high-speed blender until smooth and creamy, then replace into the pot with the rest of the soup. Stir and serve warm!