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
In a small bowl, add the cashews and pour in boiling water to soak, then set aside.
In a large pot, add the olive oil, onion, and garlic, and heat over medium-high heat; cook, stirring often, until the onions have softened, about 7 minutes.
Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together; cook for 2 minutes, pour in 1/2 cup of the vegetable broth, and bring to a low simmer.
Add 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.
Strain the cashews and blend with the miso and 3/4 cup of fresh water in a high-speed blender until smooth and creamy.
Reduce the heat to low, add the cashew cream to the soup, stir to combine, remove the thyme and bay leaves, and serve.
Notes
This soup is creamy, velvety, and luxurious, with lots of mushroom chunks.
