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 lb cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 6 sprigs thyme, tied with twine
- 2 bay leaves
- 1 tsp sea salt
- 1/4 tsp pepper
- 1 tbsp miso (white or red)
Preparation
In a small bowl, place the raw cashews and pour in boiling water to soak. Set aside.
In a large pot, add the olive oil, chopped onion, and chopped garlic. Bring to medium-high heat and cook, stirring often, until the onions have softened (about 7 minutes).
Add the sliced mushrooms to the pot and cook for 5 to 7 minutes. Sprinkle in the all-purpose flour and mix everything together. Cook for an additional 2 minutes.
Pour in 1/2 cup of the vegetable broth and bring the mixture to a low simmer. Add the tied thyme sprigs, bay leaves, sea salt, and pepper. 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.
While the soup is simmering, prepare the cashew cream: strain the soaked cashews and add them to a high-speed blender along with the miso and 3/4 cup of fresh water. Blend until the mixture becomes smooth and creamy.
Reduce the heat to low and carefully pour the cashew cream into the soup. Stir well to combine all the ingredients.
Remove and discard the thyme sprigs and bay leaves.
Serve the creamy vegan mushroom soup hot.