This Vegan Oil-free Mushroom Soup or Sauce is delicious as a soup with some crusty bread on the side or ladled over your favorite starch.
I created this for the Instant Pot, but it works well cooked on the stovetop also.
If you are someone who likes to see pictures of the steps in a recipe, stay with me here. If you don’t need all the details, just fast-scroll down to the recipe box below.
I like to put my mushrooms out in the sun to soak up some Vitamin D before I cook them. If you want to read about the science behind that, click here.
Gather your ingredients!
Chop your onions, mushrooms, and kale.
I use this chopper to cut the onions into 1/4″ pieces and the mushrooms into 1/2″ pieces. If you use that link to buy the chopper, I get a few cents at no additional cost to you.
If you are using the Instant Pot, press the sauté button and add the onions. Sauté until they begin to caramelize.
When the onions begin to carmelize, add the garlic and cook for another minute or so.
Add the mushrooms and continue to sauté, stirring occasionally until the water is mostly evaporated.
Add the dill weed, rosemary, paprikas, and salt and pepper, if using.
Stir well.
Cook for another minute and then add the tamari and parsley (if using). Add the wine (if using) and allow to simmer for about 5 minutes. This will cook off any alcohol. Add the broth.
Turn off the Sauté feature and close the lid. Be sure the vent is turned to the sealing position. Manuel cook at high pressure for 1 minute and allow to come down from pressure naturally for about 10 minutes. Release any pressure and open carefully.
If you are cooking this on the stovetop, just bring to a boil and then turn the heat down to simmer and cover with a lid slightly cocked. Cook for about 5 minutes.
Mix the plant milk and arrowroot or cornstarch and add to the soup. Stir well for a few minutes.
At this point I switched the Instant Pot to the slow cook option and let it cook for about an hour to really marry the flavors. You can skip this step and go right to the next and last step if you are in a hurry.
If adding the greens, stir them in during the last 5-10 minutes of cooking.
Just before serving, add the yogurt and lemon juice and stir.
Enjoy it as a soup, as is…or ladle it over your favorite starch as a sauce.
This Vegan Oil-free Mushroom Soup or Sauce is delicious poured over your favorite starch. I ladled it over brown rice when I created it and I think it would be really good over noodles or potatoes too.
- 2 cups onions, chopped
- 2-4 cloves garlic I used about 2 tsp minced
- 1 lb portobello mushrooms, chopped in 1/2" pieces or use whatever kind you like
- 1/3 cup dry (not sweet) white wine optional
- 2 tsp dried dill weed or 1-2 tablespoons fresh dill weed finely chopped
- 1-2 tsp fresh, minced rosemary 1/4-1/2 tsp dried rosemary
- 1 Tbsp paprika (can use hot paprika)
- 1-2 tsp smoked paprika
- 1 tsp salt (optional)
- ground black pepper to taste
- 1/4 cup fresh parsley, chopped optional
- 1 Tbsp tamari (can use soy sauce if gluten is not an issue)
- 2.5 cups veggie broth Can increase if you like the soup thinner
- 1 cup plant milk (I used almond)
- 3 tbsp arrowroot (or cornstarch)
- 1/2 cup plant yogurt (I used Forager cashew yogurt)
- 2-3 cups chopped greens (I used collard greens) optional
- 1 tbsp lemon juice optional
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If using the Instant Pot, select the sauté button and allow it to heat.
Add onions and sauté until they begin to caramelize.
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Once the onions are beginning to caramelize, add the garlic and cook for another minute or so. Add the mushrooms and continue to sauté until they are cooked down and the water is mostly evaporated. Add the dill weed, rosemary, paprikas, and salt and pepper (if using) and stir well. Continue to sauté for a minute and then add the tamari and parsley (if using). Add the wine (if using) and allow to simmer for about 5 minutes. This will cook off any alcohol.
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Add the broth, turn off the sauté feature and close the lid. Be sure the vent is turned to the sealing position.
Manual cook at high pressure for 1 minute. Allow it to come down from pressure naturally for about 10 minutes. Release any pressure and open carefully.
If using the stovetop, just bring it to a boil and then lower the heat to a low simmer.
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Mix the plant milk and arrowroot (or cornstarch) and add to the soup. Stir well for a few minutes.
At this point, I switched to the slow cook option and just let it cook for about an hour to really marry the flavors. You could probably skip this and go right to the next and last step if you are in a hurry.
If adding greens, stir them in during the last 5-10 minutes of cooking
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Just before serving, add the yogurt and lemon juice (if using) and stir.
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Enjoy as a soup, as is...or ladle over your favorite starch as a sauce.
