Vegan Cream of Mushroom Soup
Ingredients:
1/2 cup uncooked cashews soaked in water for at least 2 hours, then drained
1/4 cup olive oil
1 sweet onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups vegetable broth
6 sprigs fresh thyme, tied together
2 bay leaves
1/3 tsp sea salt
1/2 tsp black pepper
1 tbsp miso paste red or white
Fresh parsley, chopped for garnish
Optional: truffle oil for drizzling
Instructions:
Prepare the Cashew Cream:
Blend the soaked and drained cashews with 1 cup of water until smooth and creamy. Set aside.
Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
Cook the Mushrooms:
Add sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8 minutes.
Thicken the Soup:
Sprinkle the flour over the mushrooms, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Simmer:
Pour in the vegetable broth, add the thyme sprigs and bay leaves, and season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add Cashew Cream and Miso:
Remove the thyme and bay leaves. Stir in the cashew cream and miso paste, blending until smooth and creamy.
Serve:
Ladle the soup into bowls, garnish with fresh parsley, and add a drizzle of truffle oil if desired.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes
Kcal: Approx. 250 kcal per serving Servings: 4
#VeganMushroomSoup #DairyFreeSoup #ComfortFood #MushroomLovers #PlantBased