Updated: Apr 28, 2020
Now, with rutabaga! Yes, this nutrient dense soup is everything you want and more. It's creamy, balanced, versatile, and I added butter and cream, which can easily be replaced or removed entirely. But come on, unless you're lactose intolerant, dairy like this is divine.
This was truly such a fulfilling and amazing soup after I felt a little under nourished from the last couple weeks.
Plus, I was able to find all of these ingredients easily in quarantine (thanks Sprouts)
Hope you enjoyed the video <3
Without further ado:
½ pint Cream
64 oz veggie broth
2 cups of baby Bella Mushroom
½ oz Dried mushrooms - shiitake + porcini
1 bunch of Asparagus
2 white potatoes
3 tablespoons Garlic
1 bunch of Celery
1 stick Butter
Chopped Chives ( for topper)
Chop all veggies
On sauté mode in instant pot, add butter and garlic. Cook down.
In a small bowl, soak the dried mushrooms
Add those mushrooms into the pot and stir
Save some of the saturated mushroom water to Pour in as well
Mix and then pour in all veggies.
It will fill up a lot of the pot, but that’s perfect!
Go ONLY to the max line; preferably slightly below
Pour in the veggie broth, add salt and pepper (and your preferred seasonings)
Put on the lid and pressure cook for 25 minutes
Once safe, open the lid
Using an immersion blender, stand blender, or other blending device, blend until slightly chunky
Pour in the ½ pint of cream and stir, season to taste
Pour into your favorite bowl and top with chives + additional cream as desired
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