Monday, July 13, 2020

EASY Instant Pot Creamy Mushroom Soup [dairy-free, oil-free, gluten-free, vegan]

This decadent, whole foods soup is nutrient-dense and filling. Serve it with a side salad or steamed greens for a perfect meal!

NOTE: If you do not have a high-speed blender, you will need to soak your cashews in boiling water for 10 minutes before making the cashew cream with them.

24 oz. Baby Bella mushrooms, rinsed well and roughly chopped
1/2 yellow onion, diced
2 shallots, minced
3 cloves of garlic, minced
2 T low-sodium soy sauce (or tamari for gluten-free)
4 cups low-sodium vegetable broth
1/4 t dried thyme
1/8-1/4 t black pepper
salt to taste (may need as much as 1 t)
1/2 cup raw cashews + 1/2 cup water (you can reduce this to 1/4 cup cashews + 1/4 cup water for lower fat version)

Steamfry the onions, shallots, and garlic with a little water or veggie broth in your pressure cooker set to saute/brown until they brown. Add in the mushrooms, vegetable broth, soy sauce (or tamari), thyme, and black pepper. Cook on high-pressure for 6 minutes with NATURAL RELEASE. In the meantime, place your raw cashews and water in a cup blender and blend them well to make the smooth and silky cashew cream.
When the pressure cooker top can be release, pour in the cashew cream and stir well. Blend the entire soup in a high-speed blender until smooth and creamy. Add salt and pepper if needed.
Makes 4 generous servings.

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