Creamy Mushroom Soup

1 medium organic onion, chopped
1 ⁄ 2 cup chopped organic celery
1 medium organic russet potato, peeled and chopped
2 organic garlic cloves, minced
8 oz white mushrooms, lightly rinsed and sliced
8 oz cremini mushrooms, lightly rinsed and sliced
1/8 t dried thyme
3-4 cups vegetable broth
1 T. soy sauce
Salt and freshly ground black pepper
1 cup plain unsweetened soy milk

NOTE: You can use all of either kind of mushroom.

In a stockpot, steamfry the onion, celery, potato, and garlic. Add a bit of broth to keep veggies from sticking to the bottom of the pot. Cover and cook until softened, about 10 minutes. Add mushrooms, thyme, broth, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer,covered, until the vegetables are tender, about 30 minutes.
Puree the soup in the pot with an immersion blender or in a blender in batches. You might want to just quickly pulse a bit of it to have some small pieces in your soup instead of just completely smooth. Return soup to the pot. Stir in the soy milk, soy sauce, and taste. Adjusting seasonings if necessary. Heat the soup over low heat until hot.

Pressure Cooking Directions:
In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting.
Dump everything else in the electric pressure cooker (except the soy milk and soy sauce) and set the pressure manually to 4 minutes with QUICK RELEASE.
Blend ALL of the soup (in batches) in a high-speed blender (BlendTec or Vitamix) until very smooth.
Return to pot and stir in soy milk and soy sauce.
Adjust seasonings if necessary.

Adapted from "1000 Vegan Recipes