(Vegan) Cream of Mushroom Soup

So to conclude on the stories of my dad mushrooming with his dad and cooking mushrooms with his mom, I thought appropriate to share a mushroom recipe that I love. 


I am not Vegan, but my sister is and she found this recipe on One Green Planet and made it for me. Subsequently I’ve made it several times and it’s absolutely the most delicious mushroom soup I’ve ever had. Consequently, it happens to be vegan. Enjoy!

Vegan Cream of Mishroom Soup

  • Servings: 4 servings
  • Difficulty: medium
  • Print

You won't believe this is Vegan Mushroom Soup!

Ingredients

16 oz button mushrooms

2 cloves garlic, minced

1 cup sweet onion, diced

½ cup raw cashews, soaked in water for 4 hours 

4 cups vegetable stock, plus 2 tablespoons

½ cup unsweetened non-dairy milk of choice

½ cup white wine (see my sister’s notes at the bottom)

1 tsp dried thyme

4 tbsp no-salt seasoning

1 tablespoon flour

freshly ground black pepper, to taste

chopped fresh parsley, for garnish

ground paprika, for garnish

Directions

PREPARATION

Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water saute the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic and cook for an additional 2 minutes. Add sliced mushrooms and cook for 5 minutes, stirring often. Add a little veggie stock if need, but the mushroom will add enough liquid you will probably not need to do this. Raise heat to high and add white wine, cook for five minutes stirring often.

Add 4 cups of vegetable stock, dried thyme and no-salt seasoning to pot and stir. Cover and simmer on low-heat for 15 minutes.

In a food processor or high-powered blender, puree soaked cashews (drained of water) and ½ cup unsweetened non-dairy milk of choice. Add 1 cup of soup and puree until smooth and creamy. Slowly whisk in soup and cashew puree to the pot and stir.

In a small bowl, add one tablespoon of flour. Whisk in 1-2 tablespoons of vegetable stock until smooth. Slowly whisk into soup and simmer for an additional 5 minutes or until desired thickness.

Remove from heat and season with freshly ground pepper, to taste. Ladle soup into bowls and garnish with ground paprika and fresh chopped parsley.

These are notes from my sister who has made it a lot…

I add vegan butter and then I do really make sure I soak the cashews for 4 hours or longer so they soften and break down. Also I add honestly about double the wine asked for. I just keep tasting and adding wine. 

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