Soup season is (thankfully) upon us! Keep yourself warm and satisfied with this creamy mushroom soup packed full of umami flavor, hearty vegetables and just the right amount of decadence! Photo & recipe:@healthy.cookingrecipes
4 cups water
1 large carrot diced
2 medium potatoes and 1 medium onion minced
10 oz fresh mushrooms sliced
6 oz spreadable cheese (or plant-based spreadable cheese)
2 tbsp butter (or plant-based butter)
1/2 tsp salt
1/4 tsp pepper
2 tbsp parsley optional
Melt butter in a large pan and over medium heat. Add onion and carrot, season with the salt and pepper and cook stirring occasionally for 5-7 minutes or until onion is translucent.
Add mushrooms and continue cooking until all liquid evaporates and mushrooms are slightly brown, about 10 minutes.
Meanwhile add water and potatoes to a large pot and cook on a medium-low heat until potatoes are tender. Add cooked mushrooms and spreadable cheese and stir until cheese melts breaking big chunks with a wooden spoon.
Adjust salt and pepper, sprinkle with parsley and serve.