Cashew Cream of Mushroom Soup

Cashew Cream of Mushroom Soup

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Oh, we were both so very, very wrong. I finally perfected the quantities for this soup (making much mess along the way) and it was so worth it! And my Year 10 Home Economics teacher told me I’d better marry well so I could hire a personal chef. It smells so amazing during all that bubbling and infusing time that your neighbours are sure to drop in ‘just to say hi’ and you don’t want to be the meanie who keeps all the delicious vegan food to themselves now, do you? In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 – 5 minutes, until onions are translucent. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for 45 minutes. Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy. Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to simmer for another 20 – 30 minutes. Season with salt and pepper, serve with crusty bread, and prepare for a flavour sensation. Guaranteed to bring all the boys to your yard. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. Sign up for FREE recipes, updates and sparkly fun delivered directly to your inbox! Thanks for sharing the recipe, it’s definitely soup weather here at the moment. I bought some lovely portobello mushrooms yesterday with the intention of making the Vegan Cream of Mushroom Soup by Joy the Baker, but I think I’ll try your recipe instead. I have rosemary, thyme and oregano growing in my herb garden, so I’ll have to venture outside to collect some. I also bought some truffle oil yesterday (and some fancy dried mushrooms) as I’m planning on making a mushroom risotto later in the week; do you think a little truffle oil drizzled on top of the soup would be a tasty addition, or would it be too much?

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