Vegan Cream of Mushroom Soup
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 cup boiling water
For the soup
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 lb cremini mushrooms, thinly sliced
- 4 oz shiitake mushrooms, stems removed, thinly sliced
- 1 tsp fresh thyme leaves
- ½ tsp dried thyme
- 3 tbsp all-purpose flour
- ½ cup dry white wine
- 4 cups vegetable broth
- 1 tbsp soy sauce
- ½ tsp black pepper, plus more to taste
- salt, to taste
For serving
- fresh chives or parsley, chopped (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and transfer to a blender with 3/4 cup fresh water. Blend on high until completely smooth and no graininess remains, about 2 minutes. Set aside.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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