Mushroom Soup

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 3 T extra-virgin olive oil
• 2 white onions, small dice
• 5 cloves garlic, minced
• 2 (10-oz) pkg. white button mushrooms, cleaned, sliced
• 2 (10-oz) pkg. baby portobello mushrooms, cleaned, sliced
• 10 sprigs fresh thyme
• 2 bay leaves
• 1 T soy sauce
• 2 T tapioca flour
• 3 c vegetable stock
• 2 c almond milk
• Sea salt
• Black pepper
• Freshly ground black pepper
• Cashew cheese or Parmesan
• cheese (garnish)

Directions

1. Set pressure cooker to "sear" and add oil. When hot, add onions and garlic. Sauté until onions are soft. Add mushrooms and cook for 5 minutes (a lot of water will be released from mushrooms). Stir mushrooms and add thyme. Add bay leaves, sea salt, and soy sauce.
2. In a bowl, add tapioca flour with vegetable stock. Whisk together. Pour tapioca mixture into cooker. Mix in with mushrooms and stir. Pour in almond milk. Season with fresh ground black pepper.
3. Close and lock lid, set pressure cooker to "soup", adjust for 10 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and check seasoning. Add salt and pepper, if needed. Ladle soup into bowls. Garnish with cashew cheese or Parmesan cheese.