Description
This Vegan Cream of Mushroom Soup is better than anything you can by in a can - simply because it's made from real ingredients, with a fraction of the sodium! Perfect for casserole recipes!
Ingredients
Scale
Mushroom Soup
- 1/2 med Sweet Onion ((diced))
- 2 cloves Garlic ((minced))
- 16 oz Baby Bella Mushrooms ((sliced))
- 1/2 cup White Wine
- 4 cups Vegetable Broth ((low sodium))
- 1/2 tsp Dried Thyme
- 1/2 tsp Rubbed Sage
- 3 Tbs Mrs Dash Seasoning
- 1/2 tsp Seasoning Salt
Cashew Cream
- 1/2 cup Raw Cashews ((soaked in boiling hot water for 15 min))
- 1/2 cup Almond Milk ((unsweetened))
- 1 tsp Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Red Wine Vinegar
Seasoning/Thickener
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 Tbs Corn Starch
Instructions
- Pre-soak cashews in hot water for at least 4 hrs - the longer the better
- In a large soup pot, saute onions and garlic in a few tablespoons of broth until softened
- Rinse and slice mushrooms and add to pot
- After mushrooms cook down a bit, add the wine
- Continue cooking until mushrooms have reduced and most of the liquid has evaporated
- Add vegetable broth and stir to combine
- Add thyme, sage, Mrs Dash, and season salt and stir well
- In a blender, add drained cashews, and remaining Cashew Cream ingredients and blend until smooth
- Next add 1 cup of the soup to cashew mixture in the blender and blend until smooth
- Stir the cashew/soup mixture back into soup pot and season with additional salt and pepper to taste
- Whisk corn starch and a few tablespoons of soup together and add back to pot to thicken
Notes
Recipe adapted from One Green Planet