Vegan Cream Of Mushroom Soup Recipe
30m
Serves 4
Directions
- 1Soften Cashews: Pour very hot water over cashews and let them soak while you prepare the rest of the recipe.
- 2Cook Mushrooms: Add 2 Tbsp of olive oil to a large pot and set over medium heat. Add the mushrooms and cook until golden brown and crispy, about 10 minutes. Add wine to the pan, scraping the bottom of the pan with a spatula to get all the tasty flavor bits back into the mushrooms. Cook, uncovered, until the wine has evaporated. Remove mushrooms from the pan.
- 3Cook Aromatics: To the same pan, add 2 remaining Tbsp of oil, onion, garlic, and thyme. Cook until the onion is soft and translucent.
- 4Blend: Add vegetable broth to the pot and stir. Ladle about half of the mixture into a standing blender. Drain cashews and add them to the blender too. Blitz until smooth and creamy, being sure to leave the lid ajar if your mixture is hot.
- 5Assemble: Add the creamy cashew mixture back to the pot along with the cooked mushrooms, salt, and pepper. Let simmer, uncovered, for 15 minutes—it should thicken up by this time. Taste and add more salt if needed, then serve warm.
Ingredients
- 1 cup raw unsalted cashews
- 4 Tbsp olive oil divided
- 16 oz sliced button mushrooms brown or white
- 0.25 cup white wine
- 1 medium yellow onion finely chopped
- 6 cloves garlic minced
- 1 Tbsp fresh thyme leaves
- 4 cups vegetable broth
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- crusty homemade croutons
Equipment
large potstanding blender
Tips
- Make A Thicker Soup: If you’re craving a thicker soup, you can increase the density by replacing one cup of vegetable broth with coconut milk!
- Choose The Right Mushrooms: Button mushrooms are the most readily available and affordable, but you can change it up by using shiitake, oyster, cremini, or porcini mushrooms
- Add Umami: To deepen the flavor and add an extra umami kick, stir in some soy sauce or tamari toward the end of cooking.
- Boost The Herbs: Thyme is a perfect match, but you don’t have to stop there! Shake things up with a pinch of rosemary, oregano, parsley, or sage.
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