This Vegan Cream of Mushroom Soup is an exclusive from Richa Hingle’s Vegan Richa’s Instant Pot Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond. Click here to find out where you can order your copy.
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Vegan Cream of Mushroom Soup
This soup uses a mixture of cauliflower and cashews to make it incredibly luscious and creamy— you won’t even taste the cauliflower. They cook in a steamer above the mushrooms while the mushrooms roast and caramelize. This soup is amazing and comforting as is; add truffle oil to take it to the next level.
INGREDIENTS:
- 1 teaspoon safflower or sunflower oil
- ½ medium-size red onion, chopped (about 3/4 cup [120 g])
- 3 garlic cloves, finely chopped (about 2 teaspoons)
- ¾ teaspoon salt (slightly less if using salted stock)
- 12 ounces (340 g) mushrooms (white, or a combination of white, cremini, and portobello), thinly sliced (about 5 cups)
- ¼ cup (59 ml) white or red wine 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce, vegan Worcestershire sauce, or coconut aminos for soy-free (can be omitted if using red wine)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 3 cups (710 ml) vegetable stock, plus more if needed
- 2 cups (200 g) chopped cauliflower
- ⅓ cup (43 g) raw cashews
GARNISHES
- Chopped fresh parsley or chives
- Red pepper flakes
- Truffle oil
METHOD:
Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion, garlic, and ¼ teaspoon of salt. Cook until golden, 2 to 3 minutes, stirring occasionally.
Add the mushrooms, wine, nutritional yeast, soy sauce, oregano, thyme, and pepper, and cook for 1 minute longer. Add ¼ cup (60 ml) of the stock, then place the cauliflower and cashews in a steamer over the mushrooms. Select the Cancel setting.
Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cooking time to 10 minutes. Once the cooking cycle is done, let the pressure release naturally. Open the lid and use silicone mini mitts to remove the steamer. Carefully transfer the cauliflower and cashews to a blender with about one-third of the mushrooms. Add 2 ¾ cups (650 ml) of stock and the remaining ½ teaspoon of salt to the blender and blend until smooth.
Pour the cauliflower puree into the pot and select the Sauté setting. Stir well to mix and taste for seasoning, adjusting if needed. If it is too thick, add ½ to 1 cup (120 to 240 ml) more stock. When the soup has come to a boil, select the Cancel setting.
Serve the soup hot, topped with garnishes and with vegan garlic bread.
VARIATIONS
- Gluten-free: Use tamari instead of soy sauce.
- Nut-free: Use ¼ cup (58 g) of silken or firm tofu or ¼ cup (30 g) of raw pumpkin seeds; no need to steam the tofu.
- Omit the cauliflower: Use ¾ cup (96 g) of raw cashews
Vegan Cream of Mushroom Soup from Vegan Richa’s Instant Pot Cookbook
Ingredients
- 1 teaspoon safflower or sunflower oil
- ½ medium-size red onion - chopped (about 3/4 cup [120 g])
- 3 garlic cloves - finely chopped (about 2 teaspoons)
- ¾ teaspoon salt - slightly less if using salted stock
- 12 ounces 340 g mushrooms (white, or a combination of white, cremini, and portobello), thinly sliced (about 5 cups)
- ¼ cup 59 ml white or red wine 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce - vegan Worcestershire sauce, or coconut aminos for soy-free (can be omitted if using red wine)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 3 cups 710 ml vegetable stock, plus more if needed
- 2 cups 200 g chopped cauliflower
- ⅓ cup 43 g raw cashews
- GARNISHES
- Chopped fresh parsley or chives
- Red pepper flakes
- Truffle oil
Instructions
- Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion, garlic, and ¼ teaspoon of the salt. Cook until golden, 2 to 3 minutes, stirring occasionally. Add the mushrooms, wine,nutritional yeast, soy sauce, oregano, thyme, and pepper and cook for 1 minute longer. Add ¼ cup (60 ml) of the stock, then place the cauliflower and cashews in a steamer over the mushrooms. Select the Cancel setting.
- Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 10 minutes. Once the cooking cycle is done, let the pressure release naturally. Open the lid and use silicone mini mitts to remove the steamer. Carefully transfer the cauliflower and cashews to a blender with about one-third of the mushrooms. Add 2 ¾ cups (650 ml) of stock and the remaining ½ teaspoon of salt to the blender and blend until smooth.
- Pour the cauliflower puree into the pot and select the Sauté setting. Stir well to mix and taste for seasoning, adjusting if needed. If it is too thick, add ½ to 1 cup (120 to 240 ml) more stock. When the soup has come to a boil, select the Cancel setting.
- Serve the soup hot, topped with the garnishes and with vegan garlic bread.
Notes
Gluten-free: Use tamari instead of soy sauce.
Nut-free: Use ¼ cup (58 g) of silken or firm tofu or ¼ cup (30 g) of raw pumpkin seeds; no need to steam the tofu.
Omit the cauliflower: Use ¾ cup (96 g) of raw cashews Find more of Richa's recipes on her website and Instagram.
Nutrition
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Published with permission from Richa Hingle’s Vegan Richa’s Instant Pot Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond.
Click here to order your copy.
About the Author
About the Book
With 150 recipes from a range of global cuisines, this cookbook has everything from breakfasts to desserts to my favorite regional Indian dishes. Inside you’ll find flavorful recipes like Crunch Wraps, Peanut Noodles, and Bolognese, inventive use of the pot to make recipes like Chickpea Tofu. You will also find Indian comfort foods like Palak Tofu, Malai Kofta, Keema, and regional favorites like Dhansak, Vegan Avial, and Mango Chutney.
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