Creamy Potato Soup with Mushroom Bacon

Ingredients

• 8 oz Mushrooms ((sliced))
• 2 Tbs Soy Sauce ((low sodium))
• 1 Tbs Maple Syrup
• 3/4 tsp Liquid Smoke
• 1/2 tsp Paprika
• 1/4 tsp Garlic Powder
• 1/8 tsp Ground Pepper
• 5 med Yukon Gold Potatoes ((cubed))
• 3 ribs Celery ((diced))
• 2 Carrots ((chopped))
• 1/4 Onion ((diced))
• 4 cloves Garlic ((minced))
• 4 cups Vegetable Broth ((low sodium))
• 1 cup Almond Milk ((unsweetened))
• 2 tsp Parsley
• 1 tsp Paprika
• 1/2 tsp Pepper
• Salt to taste
• 1/4 tsp Poultry Seasoning
• 1 Tbs Nutritional Yeast ((optional))
• 2 Tbs Dill Pickle Juice ((optional))
• 1/4 cup Flour ((if needed))

Instructions

1. 1

   --- Mushroom Bacon ---

2. 2

   Rinse and pat dry the mushrooms and add to a large sealable ziplock bag.

3. 3

   Whisk remaining ingredients and add to bag

4. 4

   Thoroughly mix the marinade and mushrooms until evenly coated

5. 5

   Let sit for 30 minutes while preheating oven to 400 degrees F

6. 6

   Bake on parchment lined cookie sheet for 20-30 minutes

7. 7

   Check mushrooms after 20 minutes and remove any that appear done

8. 8

   --- Potato Soup ---

9. 9

   Wash and cube potatoes and add to large stew pot

10. 10

    Add Celery, Carrots, Onion, Garlic, and Veggie Broth and bring to boil

11. 11

    Reduce heat to simmer and add seasonings

12. 12

    Cook until veggies are soft

13. 13

    Blend in batches until desired consistency

14. 14

    If soup is too watery, whisk flour into milk and add to soup to thicken

15. 15

    Otherwise, add milk and stir

16. 16

    Garnish with Green Onions, Chives, or Mushroom Bacon