Cooked - Mushroom Soup (no Cream)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mushroom Soup (no Cream)

2.0

1 cup dried mushrooms (Shiitake...) (*or more fresh mushrooms, see notes)

1 ½ cups vegetable broth

2 tbsp olive oil (*sub soy sauce to keep this recipe oil-free)

1 onion (chopped)

4 fresh garlic cloves (chopped, *or sub garlic powder)

2 celery stalks (chopped)

3 cups fresh mushrooms (cleaned & chopped, *see notes)

3 carrots (finely diced)

4 cups veggie broth

2 tsp Italian herbs

⅓ cup cashews

¾ cup milk of choice (*almond/ soy/ regular milk)

2 tbsp nutritional yeast (*or grated parmesan)

Juice of ½ a lemon

Pinch of salt

Soak dried mushrooms in 1 ½ cups of veggie broth, set aside.
Soak cashews in hot water, set aside.
Heat some olive oil in a large pot or pan over medium heat. Add onion, garlic & celery & sauté until golden brown.
Add fresh mushrooms and sauté for another few minutes until cooked through and crispy.
Add carrots, soaked mushrooms (including the veggie broth you soaked it in) & an additional 3 cups of vegetable broth. For a thinner soup, add 4 cups of veggie broth.
Adjust with salt and black pepper (depending on how salted your veggie broth is) & add 2 tsp of Italian herbs.
Let simmer uncovered for about 15 minutes.
Drain cashews & put them together with all the other cashew cream ingredients and about ⅓ of the mushroom broth into a blender/food processor and blend until smooth. Add cream to mushroom broth mix (see step-by-step photos or video).
Garnish with parsley and/or fresh thyme and enjoy!

Course🍤Appetizer

Diets🌱Vegan...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 69 weeks ago

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