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. Set aside.
In a large pot, add the olive oil, onion, and garlic, and heat to medium-high. Cook, stirring often, until the onions soften, about 7 minutes.
Add the mushrooms and cook for 5 to 7 minutes. Sprinkle in the flour and mix. Cook for 2 minutes, then add 1/2 cup vegetable broth and bring to a simmer. Add thyme, bay leaves, salt, and pepper. Simmer for 5 minutes, then add the remaining broth. Cover and simmer for 10 to 15 minutes.
Strain the cashews and blend with miso and 3/4 cup fresh water until smooth and creamy.
Reduce heat to low, pour in the cashew cream, stir to combine, remove thyme and bay leaf, and serve.
Notes
This soup is creamy, velvety, and luxurious, with lots of mushroom chunks.
