Cashew Cream Of Mushroom Soup

450 g / 1lb fresh mushrooms (sliced (I used a mix of Portobello, swiss brown, and button mushrooms))

½ small brown onion (peeled and diced)

2 cloves garlic (minced)

1 tbsp vegan margarine

4 cups vegetable broth/stock

1 cup cashews

1 tsp dried thyme

1 tsp dried rosemary

½ tsp dried oregano

Place cashews in a bowl of water and leave to soak.
In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are translucent.
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for 45 minutes.
Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.
Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to simmer for another 20 - 30 minutes.
Season with salt and pepper, serve with crusty bread, and prepare for a flavour sensation.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m