Creamy Potato Mushroom Soup
January 17, 2020
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
Nourishing and warm, this dairy-free creamy potato mushroom soup is smooth and velvety, and it can easily be made vegan. Comes together in about 30 minutes!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Ingredients
16 oz. organic cremini or baby bella mushrooms, roughly chopped
1 medium organic carrot, sliced
1 medium organic yellow onion, roughly chopped
1 lb organic yukon gold or russet potatoes, peeled and roughly chopped
32 oz. organic chicken bone broth
1/2 tsp sea salt or 1 Tbsp gluten-free tamari
freshly ground pepper to taste
1/4 cup sulfite-free dry white wine (optional, can substitute extra bone broth)
Directions
1Heat the olive oil in a dutch oven or large stewpot over medium-high heat.
2Add mushrooms, carrots, onions, and garlic and cook over medium-high heat, stirring occasionally until starting to soften, 2 to 3 minutes.
3Add the dry white wine, if using, and continue stirring gently for 1 to 2 minutes. Then add the chopped potatoes, oat milk, chicken bone broth, sea salt, and black pepper, and bring to a boil.
4Reduce heat to maintain a gentle simmer, and continue cooking until all the vegetables are very tender, about 20 minutes.
5Use a hand-held blender to puree the soup to achieve a velvety smooth texture, about 2-3 minutes.
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
