Creamy Vegan Mushroom Soup Recipe
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tbsp olive oil ((28g))
- 2 tbsp dairy free butter ((28g))
- 1-1Β½ lb mushrooms ((680g) any variations will work!)
- 4 garlic cloves (minced)
- 1 small onion (chopped)
- 4 sprigs fresh thyme (stem removed or 2 tsp of dried)
- 2 cups vegetable stock ((475ml))
- 14 oz full fat coconut milk ((400ml))
- black pepper and pink salt to taste
Method
- Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside
- Melt the olive oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent.
- Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 5 minutes. The mushrooms will begin to shrinkΒ in volume as they start to cook during the given time.
- Add the thyme.
- Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk.
- Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
- Puree the soup (in batches if necessary) in a blender until smooth.
- Return the ready made soup to the pot if additional warmth is required.
- Add black pepper and pink salt to taste.
- Turn on the instant pot and select "saute" and the "+/-" to 10 minutes.
- When the inner pot is hot add the olive oil and butter then proceed to saute the onion and garlic until translucent.
- Add the mushrooms and sprinkle in the thyme. Keep stirring until the mushrooms begin to shrink in volume and darken (this will take several minutes).
- Pour in the coconut milk and vegetable stock then stir.
- Press "cancel" to cancel the saute setting.
- Place the lid on the pressure cooker and set the steam release knob to the "sealing" position.
- Press the "pressure cook" button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure).
- Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to "venting" to rid any excess build up of pressure.
- Use and immersion stick blender, food processor or blender to puree the mushrooms to soup.
- Add black pepper and pink salt to taste.