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Chanty

Mushroom Immunity Soup

A savory mushroom soup made in the Instant Pot with carrots, celery, onion, garlic, spices, and nut butter broth
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Prep Time 15 minutes
Cook Time 15 minutes
Natural release 10 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion quartered
  • 6 garlic minced
  • 4 carrots peeled and quartered
  • 2 celery quartered
  • 24 oz mushrooms use baby bella, shiitake, white button or oyster, or a combination
  • 1 14 oz can chickpeas do not drain
  • 1 tbsp soy sauce low sodium
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp vegan chicken seasoning salt or other veg boullion
  • 1/2 tsp red pepper flake
  • 1/4 tsp black pepper
  • 2 cups veggie broth
  • 2 cups water
  • 1/3 cups almond butter or cashew butter, or tahini
  • 1/3 cup water

Equipment

  • Instant Pot
  • Food processor

Method
 

  1. 1. Prep veggies using a food processor. If you don't have a food processor just chop everything really small. Process the onions into small chunks and set aside. Next process the celery into small chunks and set aside. Then do the carrots and set aside. Only process half of the mushrooms and save the other half to be sliced. Mince the garlic.
  2. 2. Press sauté on the Instant Pot. Water sauté the onions for a couple minutes until soft. Add in the garlic and celery and cook for a few more minutes.
  3. 3. Add in the carrots, mushrooms, chickpeas plus liquid, soy sauce, Worcestershire sauce, all of the spices and water and stir.
  4. 4. Put on the lid. Turn the salve to sealing. Press manual/pressure cook for 15 minutes. When its done do a natural release for 10 more minutes, then release the rest of the pressure manually. Carefully take off the lid once its no longer under pressure.
  5. 5. Whisk together the almond butter and water in a small bowl. When its completely smooth pour this mixture into the soup and stir well to combine. Taste and adjust the seasonings.

Notes

To make this recipe low sodium, use low sodium broth, cut the amount of soy sauce in half, and only use 1/2  the veggie bouillon or chicken salt. Use no salt added chickpeas and almond butter. 
I prefer this soup processed into small pieces but you can leave some chunky pieces by chopping the veggies by hand. 
I used baby bella, white button and shiitake mushrooms but you can use whatever combination of mushrooms is your favorite.