Mushroom Soup with Lemon-Lime Sauteed Mushrooms and Onions
Savory mushroom soup with a lemon-lime twist.
Servings Prep Time
8cups 15minutes
Cook Time Passive Time
25minutes 10 minutes
Servings Prep Time
8cups 15minutes
Cook Time Passive Time
25minutes 10 minutes
Ingredients
Soup Base
  • 1lb White Button Mushrooms, sliced(or Cremini/Baby Bella)
  • 1large Red Onion, chopped
  • 2large Celery Stalks, diced
  • 8cloves Garlic, roughly chopped
  • 1/4cup Millet
  • 2lbs Cauliflower Head(use the greens too)
  • 1 Bay Leaf
  • 1Tbsp Italian Herbs
  • 1tsp Smoked Paprika
  • 1/2tsp Dried Crushed Rosemary
  • 1/2tsp Curry
  • 1/2tsp Chipotle Pepper
  • 4cups Water
Sauteed Lemon-Lime Mushrooms and Onions
  • 1lb White Button Mushrooms, sliced(or Cremini/Baby Bella)
  • 1large Sweet Onion, chopped
  • 1Tbsp Fresh lemon Juice
  • 1Tbsp Fresh Lime Juice
Soup Green Garnish (optional)
  • Baby Arugula
Instructions
  1. Set the Instant Pot on the “sautee” mode. Add the mushrooms, red onions, and celery. 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).
  2. 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.
  3. 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.
  4. 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!
  5. Optional: The soup is amazingly delicious, but the addition of Baby Arugula is a nice peppery addition.
Recipe Notes

The soup will keep in an airtight glass container for 5-7 days.

Recipy by Get2dRoot Health and Wellness