Cashew Cream of Mushroom Soup
Ingredients
- 450 g / 1lb fresh mushrooms sliced (I used a mix of Portobello, swiss brown, and button mushrooms)
- 1/2 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
- 1/2 tsp dried oregano
Instructions
- 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.