Creamy Mushroom Soup
A mix of earthy mushrooms and a creamy base of blended cashews, veggie broth, oat milk and herby flavours makes this a rich and delicious soup.
| Servings | Prep Time |
| 7-8cups | 20minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 2cups raw cashewssoaked overnight
- 1cup veggie stock
- 20-24ounces mushroomsI used a mix of mostly bella, some white, and about 1/4 cup of dried shitake, rehydrated.
- 1Tablespoon oil
- 1medium onion
- 3cloves fresh garlic
- 1teaspoon fresh thyme
- 5teaspoons veggie broth powderdissolved in 2 cups of boiling water
- 1cup oat or any plant milk
- 1/2teaspoon garlic powder
- 1/2teaspoon peppermore to taste
Instructions
- Rinse and drain your soaked cashews. Put these in a blender and add 1 cup of veggie stock. Blend until creamy and smooth. If necessary, add a little more stock to make sure it is well-blended. Set aside.
- Clean and slice your mushrooms. The size of the pieces depends on preference.
- Heat a large pan and add the oil. I used a food processor to finely process the onion and garlic to a pulp. Add this to the hot oil along with the chopped thyme. Cook on medium heat until onion is translucent but not brown.
- Now add the chopped mushrooms and cook until they are tender and a little caramelized.
- In a large pot, ( or the pan you used to cook the mushrooms, if it is large enough) dissolve 5 teaspoons of veggie broth in two cups of boiling water. Add the cooked mushrooms and 1 cup of oat milk, the garlic powder, and the pepper.
- Stir in the cashew cream. Add more veggie broth or milk to create desired thickness.
- Add salt and pepper to taste. Stir and warm over low heat to allow flavours to combine. Serve hot and enjoy!
Recipe Notes
This reheats well!
