This is my absolute favorite mushroom soup in the world. I make it vegan, in an Instant Pot, and process it at the end, but all three are optional! This versatile soup can be made with cream, simmered in a soup pot, and served chunky. Plus, it’s even better the next day, so my portions are meant to give you extra!

Ingredients for roasted mushrooms:
2 containers baby bella mushrooms
2 containers cremini mushrooms (or any mushrooms you can get!)
4 tbsp olive oil
5-6 sprigs of fresh thyme
2-3 large bay leaves
1 tbsp dried tarragon
4 garlic cloves
Salt and pepper

Instructions for roasted mushrooms:

1. Pre-heat oven to 400 F.
2. Line a baking pan with foil
3. After wiping all of the dirt from your mushrooms with a wet paper towel, give them a rough chop and lay them out evenly in your baking pan
4. Toss the mushrooms with olive oil, thyme, bay leaves, and tarragon

5. Roast the mushrooms and herbs for about twenty minutes, until they have just cooked down and begun to release their juices
6. Remove the pan from oven and very carefully pour the mushroom from the pan into a separate bowl. Set aside.
7. Add garlic, salt, and pepper and roast for another 8-10, until fragrant.

Ingredients for Roasted Mushroom Soup
Roasted mushrooms (see above)
1 & 1/2 white onions, chopped small
1 bottle Marsala cooking wine
3 cups vegetable broth
1 & 1/2 cups unsweetened almond milk
Mushroom juice from roasted mushrooms (see above)
2 tbsp flour
Salt and Pepper to taste

Instructions for Roasted Mushroom Soup (In an Instant Pot)

1. Turn your Instant Pot on to sauté
2. After it has heated, toss in chopped white onions and cook until soft and translucent
3. Deglaze with the bottle of marsala wine and let simmer

My liquids of choice but you can mix around others to your liking!

4. While the wine and onions simmer, whisk the flour into the mushroom juice until it thickens but is free of lumps. Once whisked, add mushroom juice mixture into the wine and onions. Stir
5. Add mushrooms, almond milk, and vegetable broth and stir
6. Clear your Instant Pot, lock the lid and steam vent, then set it to Pressure Cook for 8 minutes
7. Once it has finished the cycle, I prefer letting it naturally vent, but nothing will go wrong if you open the vent
8. Here, you can decide whether to eat it chunky or process it! If you process it, do it in shifts so the texture is nice and smooth

Serve with a nice crusty bread and balsamic dressed salad for the perfect fall meal!