Vegan Cream of Mushroom Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
Mushroom Soup
  • 1½ cups raw cashews
  • 1½ cups boiling water
  • 3 tbsp. olive oil
  • ½ yellow onion, chopped
  • 3 cloves garlic, minced
  • 20 oz. mushrooms, some sliced and some chopped
  • 3 tbsp. all-purpose flour
  • 6 cups vegetable broth
  • 1½ tsp. ground dried thyme
  • 1 tsp. salt + more to taste
  • ½ tsp. freshly ground black pepper + more for topping
Croutons
  • 4-6 cups torn sourdough bread
  • 2-3 tbsp. olive oil
  • 1 tbsp. garlic salt
Instructions
  1. Place the cashews in a small bowl and pour the boiling water over them. Let them sit while you prepare the rest of the soup.
  2. In a large pot, heat the olive oil. Add onions, garlic, and mushrooms. I like to slice some of the mushrooms and chop the rest for a variety of textures. Cook until the mushrooms are tender and release their moisture. Sprinkle with flour and stir to combine.
  3. Add the broth, thyme, salt, and pepper and bring to a simmer.
  4. Meanwhile, make the croutons. Preheat your oven to 350 degrees Fahrenheit and place the sourdough pieces onto a rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic salt and toss to combine. Bake for 10-15 minutes until golden brown and crispy.
  5. Place the cashew and water mixture in your high-speed blender or food processer and blend until very smooth.
  6. Pour the cashew cream into the soup and bring to a simmer again. Taste and add more salt as needed.
  7. Serve topped with croutons or with crusty bread and freshly ground black pepper.
  8. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/vegan-cream-of-mushroom-soup/