Cream of Mushroom Soup

Cream of Mushroom Soup

One of my favorites growing up was Cream of Mushroom Soup. This has all the flavor, really easy to make and it doesn’t come out of a can in a clump!



4 Cups of Mixed Mushrooms (White, Crimini, Shiitake) or 1 bag of Frozen Mushrooms

1 cup of Soaked Raw Cashews ( I use Terrasoul Brand)

1/3 small onion

2 cloves of Garlic

1/2 tsp of Tarragon

1 tsp of Thyme

1 tsp of Umami Flavor ( I use Trader Joe’s brand)

2 tsp of Mushroom Powder ( you can buy this but I make my own by grinding dried shiitake mushrooms into a fine powder)

2 Tbsp of Light Tamri or Bragg’s Liquid Aminos

2 Tbsp of Sherry (optional but gives great flavor)

1/3 cup Nutritional Yeast

3 1/2 cups Water

1 Cup Unsweetened Nut Milk ( Iused Cashew)

Fresh Parsley

Salt & Pepper to taste


1. Soak the Cashews in hot water for 30 minutes

2. Sauté the Onion and Garlic until onions are translucent

2. Add in the Mushrooms and spices and let cook for about 15 minutes or until Mushrooms have become browned

3. Once the Mushrooms and spices have had time to cook together add int the Sherry (if using) and Liquid Aminos and on a med-low heat continue to cook while you prep the Cashews

4. Blend together the soaked and rinsed Cashews with the Nutritional Yeast and about 1 cup of water until smooth and creamy

5. Lower the heat just a bit and add in the Cashew Cream and additional Water. Stir well and let simmer for about 15- 20 minutes

6. Add in the cup of Unsweetened Milk if you find the consistency to be a little thick

7. Reseason with Salt & Pepper to taste and add fresh Parsely before serving