Ingredients
Serves 4
- 2 cups cremini mushrooms, diced
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 yellow potatoes, peeled and diced
- 2 cups vegetable broth
- 1 cup cream or plant-based milk alternative
- 3 cloves garlic, minced
- 2 tbsp apple cider vinegar
- 1 tbsp smoked paprika
- 1 tbsp ground turmeric
- 1 tbsp ground flaxseed (optional)
- 2 tsp nutmeg
- 2 tsp pepper
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried sage
- 1 tbsp nutritional yeast
- 1 sprig rosemary
- 1 sprig thyme
- 1 drop liquid smoke (optional)
Method
- Roast the mushrooms in the oven or sauté in a hot skillet with olive oil until golden. Set aside.
- Boil potatoes in salted water until tender. Drain and set aside.
- In a large pot, sauté onion, carrots, and garlic over medium heat until softened. Add all spices and herbs and stir for 1 minute.
- Add broth, cooked potatoes, roasted mushrooms, apple cider vinegar, nutritional yeast, and cream alternative. Stir together and simmer for approximately 20 minutes.
- Blend partially or fully depending on your preferred texture. Season to taste and serve hot.