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–+ servings
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

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Course: Soups
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings

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

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!

Video

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