Savory Mushroom Harvest Soup

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This hearty Instant Pot Mushroom & Root Veggie Soup proves that comfort food doesn’t need to simmer all day for rich deep flavor. A full pound of mushrooms builds a naturally rich umami base, while butternut squash, carrots, and rutabagas create creamy depth and subtle sweetness. The soy sauce, scallions, and brown sugar bring everything into balance for a smooth, satisfying meal that feels like it’s been simmering all day — even though the Instant Pot makes it in under an hour. It’s earthy, cozy, and 100% plant-based — a bowl of pure warmth that tastes even better the next day.

Categories: Budget/Cheap, Dinner

Ingredients:

• 16 Ounces Brown Mushrooms Chopped
• 8 Scallions Sliced
• 1 Butternut Squash Diced
• 1 large Rutabaga Peeled Cubed
• 3 TBL Olive Oil
• 3 TBL Soy Sauce
• 2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Brown Sugar
• 8 Cups Boiling Water
• 1 tsp Thyme
• 1 Bay Leaf

Directions:

🥣 Directions
1️⃣ Sauté on the stovetop
Don't skip this step.
This is where the flavor develops for the soup base.
In a large skillet or Dutch oven, heat olive oil over medium-high.

Add mushrooms and cook 8–10 minutes, stirring occasionally, until they release their liquid and start to brown.

Add scallions; cook 1–2 minutes more.

Stir in soy sauce, brown sugar, onion powder, and garlic powder.

Add about ½ cup boiling water to loosen the flavorful bits on the pan bottom.

Add Thyme and Bay Leaf

2️⃣ Transfer to Instant Pot

Pour the mushroom mixture (and all its liquid) into the Instant Pot.

Add butternut squash, carrots, rutabagas, and the remaining boiling water (about 7½ cups).

Stir Gently

3️⃣ Pressure Cook

Secure the lid.

Set to Pressure Cook (High) for 15 minutes.

Quick-release.

4️⃣ Finish & Serve

Adjust seasoning if needed.
Take about 2/3rd of the soup out and place in a blender to puree.
Add the creamy soup back into the broth and veggies and serve with crusty bread or mini sandwiches.

Calories	125 kcal
Protein	3 g
Fat	4 g
Saturated Fat	0.5 g
Carbohydrates	21 g
Fiber	4 g
Sugars	6 g
Sodium	~260 mg (from soy sauce only)
Vitamin A	190% DV
Vitamin C	35% DV
Potassium	800 mg
Iron	6% DV

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