- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 1/2 pounds white potatoes, peeled and chopped (about 4 1/2 cups)
- 4 cups water
- 6 medium cremini or white mushrooms, sliced (about 2 1/2 cups)
- 1 small yam or sweet potato, peeled and chopped (about 2 cups)
- 2 ribs celery, sliced (about 2/3 cup)
- 2 teaspoons dried Italian herb seasoning
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon ground nutmeg
- 1 cup water
- 12 medium cremini or white mushrooms, thinly sliced (4 to 5 cups)
- 1 cup unsweetened, room temperature nondairy milk
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little water, as needed, to prevent sticking.
- Add the potatoes, 4 cups water, 6 sliced mushrooms, yams or sweet potatoes, celery, and herbs and spices (Italian seasoning, paprika, granulated garlic and onion, and nutmeg). Reduce the heat to medium and cook for about 10 to 15 minutes, or until the potatoes are tender.
- Add the 1 cup of water. Blend the soup with an immersion blender until it is mostly smooth. (If you don't have an immersion blender, carefully ladle the soup into a blender and blend before returning to the pot.)
- Add the 12 sliced mushrooms and cook over low heat, stirring occasionally, for 15 to 20 minutes until the mushrooms have softened. Remove the pot from the heat and whisk in the nondairy milk.
You can use any kind of edible mushrooms in this soup. White and cremini are easy to find in markets and they are the least expensive. You can use all the same type of mushroom or mix it up.
- Serving Size: 1/8 recipe, 1.25 cups
- Calories: 111
- Sugar: 4.6g
- Sodium: 40mg
- Fat: 1g
- Saturated Fat: 0.2g
- Carbohydrates: 22.3g
- Fiber: 4.4g
- Protein: 5.1g
- Cholesterol: 0