Whole Food Plant Based | Vegan | Sugar Free | Oil Free | Kid Approved
Makes 4 Servings
3 King Oyster Mushrooms
4-6 Cloves of Garlic
1/4 Cup Raw Cashews
1 Cup Almond, Soy or other Plant Milk.
3 Cups Water
1 TSP salt (optional), pepper and thyme
2 TBSP Liquid Smoke OR Smoked Paprika
2 TBSP Kelp Seasoning
1 Cup Diced Onion
1 Cup Diced Carrots
1/4 Cup Diced Celery
3 Cups Cubed Potatoes
Optional Toppings:Chives, Parsley, Green Onions or Coconut Bacon.
Slice the caps off your mushrooms and reserve for the soup base. Slice the necks of the mushrooms into coins, to resemble scallops. Set aside.
Bring a pan up to high heat and then brown the mushroom coins on each side.
Soup Base: In a large pot put the mushroom caps, cashews, garlic, milk, water and all spices. Bring to a boil and then cover. Keep on medium heat for 15 minutes.
Place the base mixture into a high speed blender and mix until smooth.
Return the soup base to the pot and add the browned mushroom coins, carrots, celery, onions and potatoes. Cook on medium to high heat, stirring occasionally, for 12-16 minutes - until the potatoes are just soft.
Serve topped with Chives, Parsley, Green Onions or Coconut Bacon.
If you'd like to cook this in your instant pot you can use the soup function. Cook you soup base for 20 minutes and then use a quick release. Blend it up and then return it to the instant pot. Add in the additional ingredients and again with the soup function cook for 20 minutes.