VEGAN CREAM OF MUSHROOM SOUP

I can’t tell you how many times I’ve been disappointed by the ingredients in various store-bought cream of mushroom soups.  There is always a dairy or preservative listed on the label.  No thank you!  I’ve created a cream of mushroom soup that is thick and full of flavour.  No need for any dairy here.  It’s made in the Instant Pot or can be cooked up stove top!

If you have not invested in a pressure cooker, I encourage you to do so.  It really does make cooking effortless.  Pressure cooking preserves the nutrients in our food more than any other cooking method.  What better way to cook soup!

Instant Pot:

In instant pot:  Sauté chopped onions in avocado oil until translucent, approximately 2 minutes.  Add garlic and mushrooms and continue to sauté for another 2 minutes, stirring occasionally.  Add flour and stir until flour is well blended with mushrooms.  Add parsley, celery, potatoes and bay leaf.  Pour in broth and stir well.  Add salt and pepper to taste.

Cancel sauté on Instant Pot.  Secure lid making sure it’s set to “sealing”.  Press “pressure cook” and set at 10 minutes.  Use the quick release button when done cooking.  Use immersion hand blender to blend soup to your preference.   Let sit for 10 – 15 minutes to thicken.

If you prefer … Stove Top:

Sauté chopped onions in avocado oil over medium heat until translucent, approximately 2 minutes.  Add garlic and mushrooms and continue to sauté for another 2 minutes, stirring occasionally.  Add flour and stir until flour is well blended with mushrooms.  Add parsley, celery, potatoes and bay leaf.  Pour in broth and stir well.  Add salt and pepper to taste.  Let soup come to a boil.  Reduce heat to a simmer and cook with lid partially on until vegetables are fork tender.   Use immersion hand blender to blend soup to your preference.  Let sit for 10 – 15 minutes to thicken.

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VEGAN CREAM OF MUSHROOM SOUP

  • Author: Carla's No Place Like Home
  • Prep Time: 10 minutes
  • Cook Time: 10 - 15 minutes in IP
  • Total Time: 20 - 25 minutes in IP
  • Yield: 6 servings 1x
  • Category: main/side
  • Method: Instant Pot/ stove top
  • Cuisine: Canadian/American

Description

I can’t tell you how many times I’ve been disappointed by the ingredients in various store-bought cream of mushroom soups.  There is always a dairy or preservative listed on the label.  No thank you!  I’ve created a cream of mushroom soup that is thick and full of flavour.  No need for any dairy here. It’s made in the Instant Pot or can be cooked up stove top!

If you have not invested in a pressure cooker, I encourage you to do so.  It really does make cooking effortless.  Pressure cooking preserves the nutrients in our food more than any other cooking method.  What better way to cook soup!


Ingredients

Scale
  • 2 tablespoons of avocado oil
  • 1 large yellow onion, chopped
  • 2 garlic cloves, crushed
  • 2227 g pkg of Cremini mushrooms, chopped (~ 5 cups)
  • ¼ cup gluten free flour
  • 3 celery stalks, chopped
  • 2 tablespoons fresh Italian parsley
  • 2 medium Yukon gold potatoes, chopped into small pieces
  • 1 litre organic mushroom broth
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

Instant Pot:

  1. Sauté chopped onions in avocado oil until translucent, approximately 2 minutes.
  2. Add garlic and mushrooms and continue to sauté for another 2 minutes, stirring occasionally.
  3. Add flour and stir until flour is well blended with mushrooms.
  4. Add parsley, celery, potatoes and bay leaf.  Pour in broth and stir well.
  5. Add salt and pepper to taste.
  6. Cancel sauté on Instant Pot.  Secure lid making sure it’s set to “sealing”.  Press “pressure cook” and set at 10 minutes.
  7. Use the quick release button when done cooking.
  8. Use immersion hand blender to blend soup to your preference.
  9. Let sit for 10 – 15 minutes to thicken.

If you prefer … Stove Top:

  1. Sauté chopped onions in avocado oil over medium heat until translucent, approximately 2 minutes.
  2. Add garlic and mushrooms and continue to sauté for another 2 minutes, stirring occasionally.
  3. Add flour and stir until flour is well blended with mushrooms.
  4. Add parsley, celery, potatoes and bay leaf.  Pour in broth and stir well.
  5. Add salt and pepper to taste.
  6. Let soup come to a boil.  Reduce heat to a simmer and cook with lid partially on until vegetables are fork tender.
  7. Use immersion hand blender to blend soup to your preference.
  8. Let sit for 10 – 15 minutes to thicken.

Notes

Be very careful to stir the flour and continue stirring to avoid flour burning at the bottom of the pot.

Keywords: Vegan recipe, gluten free recipe, mushroom soup, cream of mushroom soup, easy and quick soup

 

 

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