Dairy Free Cream of Mushroom Soup for the Soul
Rated 5.0 stars by 1 users
Servings
6
Prep Time
45 minutes
Cook Time
10 minutes
Try it with any of your favorite mushrooms - we like portobello or shiitake!
Ingredients
Cashew Cream
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2 cups boiling water
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1 cup raw cashews
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¾ cups room temp water
Soup Base
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4 Tablespoons olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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24 oz mushrooms, cleaned and diced
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1 teaspoon Organic Chili Powder
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1/4 cup dry white wine or 2 Tablespoons Sherry
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4 cups vegetable or chicken broth
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1 Tablespoon soy sauce
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1 teaspoon thyme
Directions
For the Cashew Cream
Combine the cashews and boiling water in a bowl and let rest for 30 minutes.
Drain the water and rinse the cashews
place soaked cashews in a high speed blend along with ¾ cup of water. Blend until emulsified.
For the Soup Base
heat olive oil over medium heat. Add in the onion and saute for 5 minutes.
Add garlic, mushrooms & chili powder and sauté for 10 minutes.
Add wine and mix to combine and deglaze the pot if needed.
Add broth, soy sauce and thyme then bring to a boil.
Lower the heat and simmer COVERED, for 20 minutes, stirring occasionally.
Add cashew cream and heat till warm.
Let soup cool and use an immersion blender to blend until desired consistency.
