Creamy Vegan Potato Mushroom Soup

I adore my new brother in law. Not just because he’s made my little sister so happy, or even just because he loves to make my toddler laugh, but also because he proclaimed my Potato Mushroom Soup to be “the best soup I’ve ever had!” and went back for multiple bowls.


Here are three VegPantry secrets to making a "good" soup "the best":

1. Herbs: Fresh is always best!
2. Mushrooms: A mixture of wild, or even tame (button and baby bella) mushrooms, will enhance the flavor of the most bland meals.
3. Truffle oil: Just one tiny cap full will rock your culinary world!

Now let's see those secrets in action!

Creamy Vegan Potato Mushroom Soup (Makes ~5 large servings)

Ingredients

• 1 tablespoon olive oil
• 6-8 potatoes (Yukon gold, red or white, peeling optional) - diced
• 1 large carrot, or 2 small ones - sliced
• 2 yellow onions – diced
• 3-5 cloves garlic – minced
• 1/2 lb. mixed variety of wild mushrooms (tame mushrooms work, too) - sliced
• 1/3 - 1/2 cup tamari soy sauce
• 1 1/2 teaspoon dried dill (~1 tablespoon, fresh)
• 3/4 teaspoon dried rosemary (~1 1/2 teaspoon, fresh)
• 1 cup water
• 4 cup veggie broth
• 2 cup plain soy milk
• tiny cap full of truffle oil (optional secret ingredient)
• pepper to taste

Directions

1. In a large soup pot, heat oil and add onions. Saute for ~5 minutes.
   
2. Add garlic and carrots. Saute for ~5 more minutes.
3. Add mushrooms, tamari, dill and rosemary. Saute for ~5 minutes until the onions are translucent and carrots are soft. Add 1 cup of water if it starts to bubble so much that the veggies start to stick.
4. Add diced potatoes to the pot, along with the veggie broth (and water if it not added already). Bring to a boil and simmer until potatoes are soft, approximately 15-20 minutes.
5. Add soy milk and heat just to warm through. Add truffle oil and pepper.
   
6. Serve and yum!