Growing up, I loved a good creamy mushroom soup, but becoming plant-based meant I had to come up with a healthier option. Using different types of mushrooms really gives this soup a rich flavor profile. There is one thing for sure: if you love mushrooms, you are going to love this soup!
1½ pounds baby bella (cremini) mushrooms
1¼ pounds white-fleshed sweet potatoes, washed and peeled (I prefer the Hannah variety)
½ cup dried shiitake mushrooms
½ cup dried porcini mushrooms
½ large onion, cut in half
4-5 cloves garlic
3 cups of water, or use the water from soaking the dried mushrooms
¼ cup gluten-free oats
1 tablespoon of any salt-free seasoning, such as Benson’s Table Tasty
½ teaspoon dried thyme
1/8 teaspoon dried rosemary
1½-2 cups of unsweetened nondairy milk (coconut works best)
1½ tablespoons Dijon mustard or salt-free, stone-ground mustard
2½ tablespoons nutritional yeast
½ pound of baby bella (cremini) mushrooms, sliced and reserved for the end
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste (optional)
1. Place all the dried mushrooms in a bowl and cover the mushrooms with 6 cups of water; allow them to soak at room temperature for at least 30 minutes. The longer they soak, the more flavor the liquid will have. Once they’re finished soaking, remove the mushrooms, reserving the liquid.
2. Pour the reserved mushroom water through a cheesecloth to strain out any residual grit. The soaking liquid will be transformed into a mushroom broth,
which is quite flavorful and will be used in the soup.
3. In a mixing bowl, whisk the nondairy milk, mustard, and nutritional yeast. Set aside.
4. Place all ingredients except for the milk mixture in a 6-quart pressure cooker and cook on high for 10 minutes. Release the pressure and add the milk mixture to the pot. Purée the soup right in the pot with an immersion blender. Alternatively, you can carefully put it in a blender in batches to blend until smooth, returning the soup to the pot.
5. Add the sliced mushrooms to the pot, close the lid, and allow it to cook on low for 30 minutes or longer.
Shayda Soleymani is passionate about helping others thrive on a whole-food, plant-based (WFPB), SOS-free diet, having seen firsthand what it did for her. Since adopting the WFPB lifestyle on January 12th, 2012, she has lost 120 pounds, eliminated all of her medications, and earned her Starch Solution certificate. She loves to share her favorite Persian recipes, converted into health-promoting versions. She hopes you’ll enjoy them as much as she does! Persian spices can be found in Middle Eastern/Indian markets or online. For more information, follow Shayda on Facebook, Instagram, and YouTube at “Healthy Cooking with Shayda.”