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Close up of Creamy Harvest Mushroom Potato Soup

Creamy Harvest Mushroom Potato Soup

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 22 Minutes (+Rest Time)
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Instant Pot/Stovetop
  • Diet: Vegan

Description

Bringing all those amazing fall herbs and spices together with this delicious, hearty, and nourishing Creamy Harvest Mushroom Potato Soup.


Ingredients

Scale

Base Ingredients:

  • 1 cup yellow onions, fine dice
  • 1 Tablespoon minced garlic
  • 1 Tablespoon tomato paste
  • 1 ¼ cups water
  • 1 ¼ cups low-sodium vegetable broth *
  • 2 Tablespoons reduced-sodium tamari *
  • ¼ cup unsweetened plain plant milk
  • 1 Tablespoon white miso *
  • 1 Tablespoon nutritional yeast
  • 1 lb. 8 oz. Yukon gold potatoes, unpeeled, cut into 1 ½ -inch cubes *
  • 1 lb. cremini mushrooms, sliced *

Spice/Herb Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons dried minced onions
  • 1 teaspoon dried crushed thyme leaves *
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon dried dill weed (optional) *
  • ¼ teaspoon dried rubbed sage *
  • ¼ teaspoon dried ground rosemary *
  • ½ teaspoon dried ground mustard powder *
  • Pinch dried ground fennel (optional)
  • ¼ to 1 teaspoon sea salt (+/-) *
  • 1/4 teaspoon black pepper (+/-)

Optional Toppings:

  • Freshly chopped parsley

Instructions

Instant Pot Instructions

  1. Place the Spice/Herb Ingredients into a small bowl, mix well. Set aside.
  2. Add all the Base Ingredients and the Spice/Herb Mix into the Instant Pot. Stir well to combine all the ingredients. Press the potatoes down into the liquid as much as possible.  Set the Instant Pot to Manual Pressure High for 7 minutes.  When finished, press Cancel, unplug the Instant Pot, and allow to sit for 2 minutes, then do a Quick Release
  3. Once all the pressure is released, carefully remove the lid. Allow to slightly cool, then take about 2 cups of the mixture (including potatoes and mushrooms) and one cup of soup broth, then process on high in a high-speed blender, then stir back into the soup to thicken. Then stir in an additional amount of the following: ¼ teaspoon ground rosemary, ¼ teaspoon dried rubbed sage, ½ teaspoon dried mustard powder, and 1/8 teaspoon black pepper to pop those flavors, stir well, then allow to sit for 5 minutes to allow the flavors to marry.
  4. Serve topped with freshly chopped parsley.

Stove Top Instructions

  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a simmer and cover with a tight-fitting lid. Press the potatoes down into the liquid as much as possible. Simmer for 30 minutes or until the potatoes are perfectly tender, stirring occasionally.
  3. Once the potatoes are tender, remove the pot from the stove.
  4. Allow to slightly cool, then take about 2 cups of the mixture (including potatoes and mushrooms) and one cup of soup broth, then process on high in a high-speed blender, then stir back into the soup to thicken. Then stir in an additional amount of the following: ¼ teaspoon ground rosemary, ¼ teaspoon dried rubbed sage, ½ teaspoon dried mustard powder, and 1/8 teaspoon black pepper to pop those flavors, stir well, then allow to sit for 5 minutes to allow the flavors to marry
  5. Serve topped with freshly chopped parsley.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4  (makes 6 ½ cups of soup)