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, place the cashews and pour boiling water over them to soak. Set aside.
In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic, and cook while stirring until the onions soften (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 well. Cook for an additional 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Add the tied thyme sprigs, bay leaves, sea salt, and pepper. Let the soup simmer for 5 minutes, then pour in the remaining vegetable broth. Cover and allow the soup to simmer for 10 to 15 minutes.
While the soup is simmering, make the cashew cream: Strain the soaked cashews and place them in a high-speed blender along with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
Reduce the heat to low and add the cashew cream to the soup, stirring to combine everything. Remove the thyme sprigs and bay leaves. Serve the creamy mushroom soup.
