Vegan Cream of Mushroom Soup
Serves 525 mins prep70 mins cook
This vegan cream of mushroom soup uses a base of potatoes and cashews to give it that creamy flavor without the dairy. The taste is unreal!
0 servings
What you need
Instructions
Sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes. Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant. Add 2 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes. Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth. Meanwhile, saute the mushrooms, the other ½ cup of onions, wine (or broth), rest of the salt and thyme and a drizzle of oil (if using) until the mushrooms have released their liquid and are softened. About 8-10 minutes. Add the blended soup back into the pot with another 2 cups of the broth and mix well. Add more broth if you prefer a thinner texture. Bring to a simmer. Taste and add more salt if needed. Garnish with pepper and lemon juice if preferred and serve!View original recipe