Creamy Vegan Mushroom Soup
Ingredients:
- 1/2 cup raw cashews
- 1/4 cup olive oil
- 1 sweet onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 1/2 pounds cremini mushrooms, sliced
- 1/4 cup all-purpose flour (use gluten-free flour for a gluten-free version)
- 2 cups vegetable broth
- 6 sprigs fresh thyme, tied with twine
- 2 bay leaves
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon white or red miso paste
Instructions:
Step 1: Prepare the Cashew Cream:
- Place the raw cashews in a small bowl and cover them with boiling water. Let them soak while you prepare the soup. Set aside.
Step 2: Cook the Soup:2. In a large pot, heat the olive oil over medium-high heat. Add the finely chopped onion and garlic and sauté, stirring often, until the onions have softened, which should take about 7 minutes.
- Add the sliced cremini mushrooms to the pot and continue to cook for 5 to 7 minutes until the mushrooms are softened and slightly browned.
- Sprinkle in the all-purpose flour (or gluten-free flour) and stir to combine with the mushrooms and onions. Cook for an additional 2 minutes.
- Gradually pour in 1/2 cup of the vegetable broth while stirring continuously. This will help create a smooth base for your soup.
- Add the tied sprigs of thyme, bay leaves, sea salt, and black pepper to the pot. Allow the soup to simmer for 5 minutes.
- Pour in the remaining vegetable broth, cover the pot, and let the soup simmer for an additional 10 to 15 minutes to allow the flavors to meld.
Step 3: Make the Cashew Cream:8. While the soup is simmering, make the cashew cream. Drain the soaked cashews and add them to a high-speed blender along with the miso paste and 3/4 cup of fresh water. Blend until smooth and creamy.
Step 4: Finish and Serve:9. Reduce the heat to low and pour the cashew cream into the soup. Stir well to combine all the ingredients.
- Remove and discard the thyme sprigs and bay leaves from the soup.
- Ladle the creamy vegan mushroom soup into bowls and serve hot.
