Pregnancy Friendly Vegan Creamy Mushroom Soup
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4 servings
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- Ā½ cup raw cashews
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 lb cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stems removed and caps sliced
- 2 tsp fresh thyme leaves
- 2 tbsp tamari
- 1 tbsp tomato paste
- 4 cups vegetable broth
- Ā½ tsp black pepper
- salt to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out, roughly chop them, and reserve the soaking liquid. Pour the soaking liquid through a fine-mesh strainer or coffee filter to remove any grit, and set aside.
- 2
While the porcini soak, place the raw cashews in a separate small bowl and cover with hot water. Soak for 15 minutes, then drain and rinse.
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