Mushrooms, mushrooms, and more mushrooms! I love mushrooms! This mushroom soup is creamy, savory, filling, and to “live for”! Perfect for these cold winter days!
This recipe came about just recently when I had an excessive amount of mushrooms from our thanksgiving feast. I needed to use them up quickly. The thought came to mind for a nice creamy mushroom soup.
Many mushroom soups have lots of heavy dairy cream, oils, and salts. Many plant-based mushrooms soups have added oils, flours, salt, nuts, or coconut. All of which I am avoiding. This delightful soup is free of all of the above and is the best mushroom soup on this side of mushroom soup heaven!
All of the ingredients are simple whole plant-based foods. The creaminess was achieved using Cauliflower and Millet. Sauteeing the veggies first brings out the natural savoriness of the mushrooms, onions, and the celery. The addition of herbs and spices always makes any dish tasty. And of course what is mushroom soup without it being topped with more sauteed mushrooms and onions.
Sauteeing the mushrooms and onions with lemon and lime juice gives the soup a delicious flare. Believe it or not, the combination of the lemon and lime juice makes the veggies taste buttery with a touch of coconut and salty flare. It’s like the mushroom soup is the “ying” and the lemon-lime sauteed mushrooms and onions are the “yang”.
So if you like mushrooms you will love this soup. If you like soup you will love this soup. If you are looking for a soup that is free of added oils, salt, sugar, flours, nuts, soy, and gluten but full of flavorful savoriness then look no further! Whip up this soup in your Instant Pot and enjoy!
Watch “How To” Video:
Mushroom Soup with Lemon-Lime Sauteed Mushrooms and Onions
Set the Instant Pot on the "sautee" mode. Add the mushrooms, red onions, celery, and garlic cloves. Place the lid on top of the pot for about 3-5 minutes to allow the pot to heat up and the natural water from the mushroom to be released. Remove the lid and allow the veggies to continue to cook, stirring occasionally until the majority of the water has cooked out (about an additional 8-10 minutes).
Add all of the spices, the bay leaf, millet, the "whole" cauliflower head and 4 cups of water to the pot. Cover and engage the lid. Be sure the steamer valve is set to the closed position. Turn the Instant Pot to the "Manual" mode for 10 minutes.
Juice a lemon and lime to yield 1 Tbsp of each. Set juices aside. Place the other pound of mushrooms and the chopped "sweet" onion in a non-stick pan. Do not add any water or broth. Place the lid on the pan. Cook on a medium-high heat covered for about 3-5 minutes to allow the natural water to be released from the mushrooms. Remove the lid, stir occasionally. Continue to cook for an additional 5 or so minutes until all of the water has been released and the onions are caramelized. Add both juices to the pan, stirring occasionally, continue to sautee the veggies until all juices have been absorbed. Turn the pan off and set aside.
Once the Instant Pot has naturally released the steam for at least 10 minutes, remove the top. Search for the bay leaf and remove it from the pot. Using an immersion blender blend the soup to your desired creaminess. Dip some out into a soup bowl. Top with the Lemon-Lime Mushrooms and enjoy!
Optional: The soup is amazingly delicious, but the addition of Baby Arugula is a nice peppery addition.
The soup will keep in an airtight glass container for 5-7 days.