Creamy Mushroom Soup

Creamy Mushroom Soup

One of my favorite soups growing up was cream of mushroom and honestly still is. It most often came from a can and was heated on the stove with milk. This version is super creamy and has a bit more grown up flavors from the addition of shiitake mushrooms and miso paste.

It’s still as nostalgic as the canned variety and incredibly easy to make with just a few ingredients. Make a pot anytime you feel like enjoying a rich, comforting bowl that's full of flavor.

Serves 4

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Ingredients

8 oz (227g) Baby Bella Mushrroms, roughly chopped
8 oz (227g) Fresh Shiitake Mushrooms, roughly chopped
1 medium (175g) Onion, diced
4 cloves Garlic, minced
2 Tbsp (30g) Vegan Butter
2 tsp (10g) chopped Thyme
1 1/2 Tbsp (23g) Miso Paste
3 cups (710 ml) Vegan Beef or Vegetable Broth
1 cup (140g) Raw Cashews
1/2 cup (118 ml) Water or more as needed
Salt & Pepper to taste

Directions

1. Make the cashew cream by soaking the cashews in enough hot water to cover and allow them to sit for 30 minutes. Drain, rinse and add them to a blender. Add 1/2 cup water and a pinch of salt before blending until completely smooth and creamy. Add more water as needed until you have a rich creamy blend. Set aside. (can be made a day or two before, add water to loosen if necessary).

2. Heat the butter in a large pot on medium heat. Once melted add in the onions and thyme then sauté for 5-7 minutes or until onions become translucent. Season with salt & Pepper.

3. Roughly chop the mushrooms leaving some whole slices and add them to the pot. Cook until they begin to brown and break down about 5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant.

4. Add the miso paste and mix until dissolved. Add in the vegan beef broth, mix well and simmer 20 minutes.

5. Pour in the cashew cream and mix through. Simmer on low heat for an additional 8-10 minutes. The soup should thicken a bit before serving. Check for seasoning and adjust with more salt & pepper if needed.