Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup
You will swear there is cream in this soup it is so rich and creamy and loaded with the deep, rustic flavor of a medley of mushrooms.
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 med yellow onion - chopped
- 3 cloves garlic - minced
- 1 lb. cremini mushrooms - cleaned and slice (see note)
- 1 tablespoon soy sauce - or my favorite Bragg's Amino Acids (See note)
- 1 tablespoon Worcestershire sauce - vegan (see note)
- 1 teaspoon fresh ground pepper - less if using regular ground pepper
- 3 cups vegetable broth
- salt to taste
- ⅓ cup fresh flat leaf Italian parsley - chopped, for serving
- 1½ cups croutons - for serving, I make my own
For Cashew Cream
- ½ cup raw cashews - See note.
- ½ cup water
Instructions
- In a large pot, heat olive oil over medium heat. Add onions to hot oil and sauté until translucent and slightly browned, about 5 minutes. Add garlic, stir, and cook for 1 minute more. Add the mushrooms, soy sauce and Worcestershire sauce and cook until mushrooms are cooked and broken down, about 5 minutes. Stir occasionally. Add cracked pepper and vegetable stock and cook at a simmer until mushrooms are completely soft. This took me about 10 to 15 minutes.
- While the soup simmers, prepare the cashew cream. In a blender, combine raw cashews and water. Blend on high until smooth. Pour into a measuring cup and set aside. Don’t worry about washing the blender… we’re going to use it to blend the soup.
- When mushrooms are cooked through, add about one third of the soup to the blender. Hot soup rises high in the blender so definitely be careful how high you fill the blender. Blend soup on low, increasing the speed to high, until no large mushroom chunks remain. Pour blended soup into a clean pot or large bowl. Blend the remaining soup in batches. *If using silken tofu instead of cashew cream. Blend the silken tofu in with the mushrooms and broth.
- Add the cashew cream to the blended soup and stir to incorporate.
- Place a fine mesh strainer over the pot that you cooked the soup in. In batches, pour the blended soup into the fine mesh strainer and work the soup through the strainer with a rubber spatula. Don’t use a wooden spoon… you could get splinters in your soup… seriously. Heat and serve the strained soup topped with a few croutons and some chopped parsley as a garnish. Or place in a freezer safe container for a few weeks down the road.
Notes
- I like to use a mix of wild mushrooms which can include shitake, wood ear, portobello, brown, oyster, morels or any combination of these.
- You can substitute ¾ cup half and half or 8 oz. silken tofu for the cashew cream.
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