There’s nothing quite like a bowl of rich, creamy soup to warm you up on a chilly day, and if you love creamy textures but without the dairy, try out this delicious creamy mushroom soup recipe! I have to say this is honestly my absolute favourite soup- the combination of the savoury mushroom flavour with the creaminess..my oh my is this soup good!
In this recipe I used a combination of shiitake and brown mushrooms to add slightly different flavours, however I have since tried this soup with just brown mushrooms and it was just as good! The soy sauce adds extra depth to the the savoury flavour of the mushrooms.
Why you’ll love this soup
Cashews are a game-changer in plant-based cooking. When blended well, they create a creamy consistency, replacing milk or cream in cooking. The thickness of the blended cashews also reduces the need to add flour in many recipes. The cashews also have a subtle sweetness that balances out the savoury flavours of the mushrooms. I made this soup for my non-vegan friends and family and they were surprised it wasn’t made with real cream! This soup is not only vegan but also gluten-free and full of healthy fats and proteins. When blended cashews I recommend soaking them for at least 15 mins or more if you have time, and blending them with a small amount of water in a high-powered blender like a ‘Nutribullet’ to make them as smooth as possible.
Ingredients
- Approx 10 shiitake mushrooms, sliced
- Approx 10 brown mushrooms, sliced
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 vegetable stocks (I use vegetable ‘stock pots’)
- Half cup raw cashews, soaked for around 15 mins in boiling water
- 1 large tablespoon soy sauce
- Half cup dairy free milk, unsweetened
- 3 tablespoons of plant-based cream (I used ‘oatly’ brand)
- 1 small handful of fresh parsley, chopped
Instructions
- Heat oil in pot over a medium heat
- Add chopped onions and minced garlic. Saute for a few minutes until softened
- Add chopped shiitake and brown mushrooms. Add soy sauce. Cook over medium heat and stir regularly for around 10 mins until mushrooms are cooked well.
- While cooking blend the soaked cashews and a small amount of cold water. Blend until mixture is smooth and creamy (around a minute). Your may need to add more water to achieve this.
- Add salt, black pepper and vegetable stock to mushrooms, stir.
- Add dairy free milk and blended cashew mixture, stir
- Cover pot with lid and allow to cook another 10-15 mins.
- Add fresh parsley and stir.
- Ladle soup into serving bowls. Add extra vegan cream and extra fresh parsley (optional). Enjoy!
