Although I already have one recipe for mushroom soup, I made this one with fewer mushrooms and used Trader Joe's Mushroom Unami spice to liven it up. It was delicious and took less time than the original recipe. This is made with baby portabella mushrooms!
Prep Time10 minutesmins
Cook Time10 minutesmins
Blend5 minutesmins
Total Time20 minutesmins
Course: Lunch, Soup
Soup: Mushroom
Servings: 6People
Author: Snap Pea Sheep
Cost: 8
Ingredients
8OzBaby portabella mushrooms
4MediumRusset potatoes
1/2SmallSweet onion
32OZPortabella Mushroom BrothI use Pacific
1/2TSPGarlic powder
1/2TSPOnion Powder
1 TSPTrader Joe's Mushroom Umami seasoningSee notes to make your own.
1/4TSPThyme
1/4TSPNutmegNutmeg is strong. Add a pinch to your liking but no more than 1/4 TSP.
1/4TSP EaSalt and PepperTo taste
1/4CupPlant milkI use So Delicious unsweetened coconut milk
1TSPBlack Truffle OilOptional
SprinkleBagel SeasoningOptional garnish
6TBSPFrozen green peas for garnishOptional garnish
Instructions
Wipe off and trim the mushrooms. Roughly chop the mushrooms.. Place into a sauce pan.
Peel and chop the potatoes and onion into 1/2" pieces and place into the saucepan.
Add broth and seasonings (except the garnish).
Cook over medium heat until the vegetables are soft.
Add truffle oil to your blender carafe.
Pour milk into the bottom of your blender. Hold a spoon halfway down into your blender and pour your soup into the blender. The spoon is to keep the hot vegetables and liquid from splashing on you.
Blend on low 3 minutes then on high for 5.
Add the soup back to the mushrooms and warm the soup back up on medium heat until heated through.
Rinse frozen peas in hot water.
Serve as a soup with a spoonful of peas and little bagel seasoning on top.
Notes
This is a Snap Pea Sheep recipe!This recipe has a rich mushroom flavor that is very bold but neutral. Bagel Seasoning is something I found at Trader Joe's! It is basically big flakes of sea salt, Pepper, sesame seeds, garlic and spices reminiscent of a Deli Style bagel. Trader Joe's mushroom Unami is a blend of ground, dried mushrooms and red pepper flakes. It adds a lot of flavor on it's own but without it, I add more of the other seasonings to give the soup a more robust flavor.I sometimes start this with mushroom broth and a handful of dried oyster mushrooms. If I have fresh mushrooms on hand, I will slice a few to put into the soup after blending. Using stems and odd pieces are great for the stock. I always blend the dried mushrooms though as they are difficult to chew.