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Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup
Source
Ingredients:
1
Servings
  • 120
    ml
     raw cashews
  • 60
    ml
     olive oil
  • 1
    item
     sweet onion finely chopped
  • 3
    clove
     finely chopped garlic
  • 5.5
    lb
     cremini mushrooms sliced
  • 60
    ml
     all-purpose flour
  • 2
    item
     glasses of vegetable juice
  • 6
    item
     sprigs of thyme tied with twine
  • 2
    item
     bay leaves
  • 1
    tsp
     sea salt
  • 0.25
    tsp
     pepper
  • 1
    tbsp
     miso white or red
Vegan Cream of Mushroom Soup
Instructions:
  1. In a small bowl, pour the cashews and boiling water to soak. Set it aside.
  2. Add olive oil, onion and garlic to a large saucepan and bring to medium-high heat. Cook for about 7 minutes, stirring frequently, until onions are soft).
  3. Add the mushrooms and cook for 5 to 7 minutes, then sprinkle with flour and mix together. Cook for 2 minutes, then pour 1/2 cup of vegetable broth and cook over low heat. Discard the thyme, bay leaf, salt and pepper. Cook the soup for 5 minutes, then pour the remaining water. Cover and let the soup simmer for 10 to 15 minutes.
  4. Meanwhile, make the cashew cream: drain the cashews and add them to a high speed blender with the miso and 3/4 cup fresh water. Blend until smooth and creamy.
  5. Turn down the heat and pour the cashew cream into the soup. Mix everything to combine. Remove the thyme and bay leaf and serve.
  • 120
    ml
     raw cashews
  • 60
    ml
     olive oil
  • 1
    item
     sweet onion finely chopped
  • 3
    clove
     finely chopped garlic
  • 5.5
    lb
     cremini mushrooms sliced
  • 60
    ml
     all-purpose flour
  • 2
    item
     glasses of vegetable juice
  • 6
    item
     sprigs of thyme tied with twine
  • 2
    item
     bay leaves
  • 1
    tsp
     sea salt
  • 0.25
    tsp
     pepper
  • 1
    tbsp
     miso white or red
1
Servings
0

In a small bowl, pour the cashews and boiling water to soak. Set it aside.

Add olive oil, onion and garlic to a large saucepan and bring to medium-high heat. Cook for about 7 minutes, stirring frequently, until onions are soft).

Add the mushrooms and cook for 5 to 7 minutes, then sprinkle with flour and mix together. Cook for 2 minutes, then pour 1/2 cup of vegetable broth and cook over low heat. Discard the thyme, bay leaf, salt and pepper. Cook the soup for 5 minutes, then pour the remaining water. Cover and let the soup simmer for 10 to 15 minutes.

Meanwhile, make the cashew cream: drain the cashews and add them to a high speed blender with the miso and 3/4 cup fresh water. Blend until smooth and creamy.

Turn down the heat and pour the cashew cream into the soup. Mix everything to combine. Remove the thyme and bay leaf and serve.

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