Recipe: Creamy Potato Mushroom Soup - JJ Virgin 2/26/20, 9:29 AM

! Meatless Mains, Soups & Stews

January 16, 2020

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!

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Recipe: Creamy Potato Mushroom Soup - JJ Virgin 2/26/20, 9:29 AM

Ingredients

" 2 Tbsp olive oil

" 16 oz. organic cremini or baby bella mushrooms, roughly chopped

" 1 medium organic carrot, sliced

" 1 medium organic yellow onion, roughly chopped

" 3 cloves garlic, chopped

" 1 lb organic yukon gold or russet potatoes, peeled and roughly

chopped

" 8 oz. unsweetened oat milk

" 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

1 Heat the olive oil in a dutch oven or large stewpot over medium-high
heat.

2 Add mushrooms, carrots, onions, and garlic and cook over medium-
high heat, stirring occasionally until starting to soften, 2 to 3 minutes.

3 Add 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.

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Recipe: Creamy Potato Mushroom Soup - JJ Virgin 2/26/20, 9:29 AM

4 Reduce heat to maintain a gentle simmer, and continue cooking until

all the vegetables are very tender, about 20 minutes.

5 Use a hand-held blender to puree the soup to achieve a velvety

smooth texture, about 2-3 minutes.

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