Creamy Mushroom-Potato SoupYUMMLY
With its earthy, mushroom-forward flavor and aroma, this delicious soup is like a grown-up version of the cream of mushroom soup we loved as kids. Unlike the classic, it’s also dairy-free. The soup’s velvety texture comes from both russet potato and unsweetened oat milk. Soy sauce, added at the end of cooking, may seem unusual, but it boosts the mushroomy flavor, and sherry adds depth. A swirl of sour cream or creme fraiche (vegan, if you like) is a worth-it finishing touch. The recipe, which makes 7 cups, is a Yummly original created by Ivy Manning.
- Put dried mushrooms in a glass measuring cup or small heatproof bowl and add boiling water. Set aside for 15 minutes, stirring occasionally. Meanwhile, chop onion. Slice mushrooms about 1/2 inch thick. Chop thyme if you haven’t already, and chop garlic. Peel potato and cut it into 1/2-inch chunks. Set ingredients aside.
- Heat olive oil in a Dutch oven or other 5- to 6-qt. pot over medium heat. Add onion, cremini mushrooms, thyme, and salt and cook, stirring occasionally, until vegetables are tender and beginning to brown, 7-10 minutes. Meanwhile, use a fork to remove dried mushrooms from their soaking liquid (reserve liquid). Chop soaked mushrooms and add them to the saucepan.
- Add garlic to the pan and cook, stirring often, until fragrant, about 1 minute. Add sherry and cook, stirring constantly, until liquid has evaporated, about 1 more minute.
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|Calories240Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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