We had some leftover oyster mushrooms from our farm, but needed to supplement with other mushrooms for this shroom-packed recipe.
- 2 heaping cups of various types of diced mushrooms (we used mostly oyster, trumpeter, and cremini)
- olive oil
- 1 chopped yellow onion
- 1 cup diced celery
- 1 bag of mini yellow potatoes, chopped
- 6 cups veggie broth
- 1 tsp thyme
- 1 tsp salt
- 1/8 tsp cayenne
- 1.5 cups almond milk
- 2 TBsp cornstarch mixed with 1/4 cup water
- 1 TBsp kelp flakes
- 1/2 tsp celery salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/4 tsp ground mustard seed
- pinch cinnamon
Start by making the soup: cook the celery and onions n a little olive oil, then add the potatoes, stock, thyme, salt, and cayenne and bring to a boil. Then partially cover and simmer for 20-30 minutes until the potatoes are soft.
Once this is done remove about 1/2 of it to a blender and mix until smooth and creamy, then add back to the large pot. Add in the almond milk and cornstarch and bring to a boil, and turn off heat once thickened.
To make the mushrooms I fried in some olive oil, and then added in the celery salt, pepper, paprika, mustard, and cinnamon. Then at the last minute added the kelp flakes. I then stirred these in to the soup.