Vegan Cream of 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
Add the cashews to a small bowl and pour in boiling water to soak, then set aside.
In a large pot, add the olive oil, onion, and garlic, and heat to medium-high, cooking and stirring often until the onions soften, about 7 minutes.
Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together, cooking for 2 minutes before pouring in 1/2 cup of the vegetable broth and bringing to a low simmer.
Toss in the thyme, bay leaves, salt, and pepper, simmer the soup for 5 minutes, then pour in the remaining broth, cover, and let simmer for 10 to 15 minutes.
Meanwhile, strain the cashews and blend them in a high-speed blender with the miso and 3/4 cup of fresh water until smooth and creamy.
Reduce the heat to low, pour the cashew cream into the soup, stir everything to combine, scoop out the thyme and bay leaf, and serve.
