Creamy (Vegan) Mushroom Soup

I have more time at home these days with Covid-19 floating around. I kind of like not having to go out, not having deadlines, just enjoying the people who share our home with me. I’m walking more, cooking more, and I’m contemplating reading a book. A print book. I’m also looking forward to more time researching and writing the book I’m working on.

For now, I’m going to share something I made last evening. I wanted to try out a new product I just got in my Imperfect Foods box this week, Forager Project Organic Dairy-free Cashewmilk Yogurt. But first, before the recipe, I want to recommend two things.

Imperfect Foods. Awesome company. They have added quite a few products beyond fresh produce to their line since I started with them, and I now get almost everything we eat from them at a lower price than in the stores. Doorstep deliveries with single-use disposable gloves are especially nice right now when we aren’t going into public spaces.

Forager Project. Awesome product, their yogurt. I’m really picky about these things, and the yogurt tasted just like the dairy version. Better in fact. And it has the same healthy profile with live active cultures. And unlike most commercial yogurts, no distressing additives. They have a sour cream, which I’ll try — and I just emailed them to ask if they might consider developing Labne, a thick, spreadable Middle Eastern yogurt that I miss terribly.

Creamy (Vegan) Mushroom Soup

I used my Instant Pot for part of this soup, but it’s not essential. Just speeds things up a little if that’s desirable. This recipe made about a quart and a half of soup, just right for Andy and me to polish off last evening.

Ingredients

• Mushrooms, 8 oz. (mine were fresh, but dried mushrooms would work very well)
• Celery, four stalks
• Onion, large, one half
• Spinach, one very large handful
• Extra virgin olive oil, 3 TB*
• Flour, 2 TB*
• Water, 6 cups
• Salt, 1-2 tsp.
• Forager Project Cashewmilk Yogurt, 1 cup

Instructions

Wash all the veggies. Dice the celery by cutting lengthwise 2-3 times on each stalk, then across the strands at 1/4” intervals. Petite dice or mince the onion. Chop the spinach. Slice the mushrooms.

Sauté the mushrooms in 1 TB olive oil at medium-high heat until they start to brown slightly. Remove them from the pan, and deglaze the pan, reserving the mushroom liquid.

Sauté the onion and celery in the Instant Pot briefly, add 1 tsp. of the salt and 5 cups of the water. Cancel Sauté on the Instant Pot, close the lid and vent, and turn it on Pressure for about 10 minutes. Do a quick release. Cancel Pressure.

Remove the mushroom deglazing liquid from the pan into a measuring cup and add more water to reach one cup. Set aside. Add the remaining 2 TB olive oil to the pan and 2 TB of flour for a roux. Stir continually as you add the cup of liquid from the measuring cup, and whisk if needed. Whisk the roux into the soup in the Instant Pot. *

Add the chopped spinach to the soup, stir, and adjust the seasoning, adding as much as another teaspoon of salt if needed.

Place a cup of the Cashewmilk Yogurt in a bowl, and slowly whisk in some of the hot soup, at least 1-2 cups. This process prevents separation. Stir this mixture back into the soup.

Check the seasoning again, stir in some of the mushrooms and sprinkle some over the top of the bowl. Serve and enjoy!

* Next time I make this soup, instead of a roux, I’ll skip that step and leave out those 2 TB extra virgin olive oil. I’ll use that cup of water to pressure a peeled diced potato in the Instant Pot for ten minutes, mash the potato — then remove the thickened liquid and set it aside. I’ll add it back into the soup after I sauté the onion and celery and pressure them with the five cups of water. This should thicken the soup nicely.