500 g (1.1 1b) Brown Mushrooms
500 g (2 cups) Vegetable Stock
150 g (0.6 cups) Plant Milk
100 g (0.4 cups) White Wine
70 g (0.3 cups) Vegan Greek Yogurt
1 Onion chopped
1-3 Garlic Cloves minced
1.5 tbsp Extra Virgin Olive Oil
1.5 tbsp Margarine
1.5 tbsp Vegan Worchester Sauce
1.5 1.5 tbsp Smoked Paprika
1.5 tbsp Corn Starch
1 tbsp Nutritional Yeast
Fresh Dill 2-3 sprigs
Thyme 2-3 sprigs
Black Black Pepper
Toasted Sourdough Bread Slices or Croutons
Clean the mushrooms with a slightly damp cloth, then chop them into slices.
Switch on the sauté mode on the Instant Pot (see notes for stovetop version). Add olive oil, chopped onions and a pinch of salt, stir well and cook until onions start to brown (5 minutes).
Add sliced mushrooms, and sauté for 10-15 minutes or until they turn wilted and slightly caramelized. You can save some sautéed mushroom for garnish if you like.
Pour in the white wine and allow it to evaporate completely for around 60 to 90 seconds.
Add garlic, dill, thyme, vegan Worchester sauce, nutritional yeast and smoked paprika. Top with vegetable broth, salt and pepper, then close the IP lid and set “pressure cook” for 5 minutes.
In a separate jug combine plant milk and corn starch or flour into a lump free mixture.
Once the soup is ready, pour in the milk mixture stir well and allow to thicken back on sauté mode for 7 to 10 minutes.
Turn off the Instant Pot then stir in the vegan Greek yoghurt.
Transfer the soup into a bowl or deep dish, garnish with freshly ground pepper, thyme sprigs and reserved mushrooms, and serve straight away with toasted sourdough bread slices or croutons.