Go Back
A rustic wooden table cradles a black bowl brimming with creamy mushroom soup. Garnished with fresh parsley and a swirl of cream, it invites you to savor each silky spoonful. A slice of toasted bread rests on the rim, completing this cozy culinary moment.

Creamy Mushroom Soup

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soups
Calories: 300
Ingredients Method Video

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 of choice
  • 1 small handful of fresh parsley, chopped

Method
 

  1. Heat oil in pot over a medium heat
  2. Add chopped onions and minced garlic. Saute for a few minutes until softened
  3. 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.
  4. 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.
  5. Add salt, black pepper and vegetable stock to mushrooms, stir.
  6. Add dairy free milk and blended cashew mixture, stir
  7. Cover pot with lid and allow to cook another 10-15 mins.
  8. Add fresh parsley and stir.
  9. Ladle soup into serving bowls. Add extra vegan cream and extra fresh parsley (optional). Enjoy!

Video