This HEARTY Cream of Mushroom Soup Recipe won't leave MUSH-ROOM FOR DESSERT

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Remove dirt from the mushrooms by brushing them with a paper towel.

Remove the stalks from the mushrooms and set them aside along with half of the mushroom caps.

Thinly slice the remaining mushroom caps.

Crush three pieces of garlic.

Slice one onion thinly.

Thinly slice half a potato and rinse the slices with water to prevent goopy texture.

In a sauté pan over medium heat, add 2 tablespoons of olive oil, onions, and garlic, and sauté for four to five minutes.

Add potato slices, whole mushroom caps, and stalks, along with a generous pinch of salt and fresh cracked pepper, and sauté for three to four minutes.

Pour in 4.5 cups of vegetable stock, stir well, and simmer on medium for about 10 minutes.

Blend a quarter cup of cashews with a quarter cup of water, a pinch of salt, and pepper, and a drizzle of olive oil on high until liquefied.

Pour the cashew cream into the soup, stir, and bring to a boil.

Carefully transfer the soup back into the blender and blend on high until liquefied.

Return the sauté pan to medium heat, drizzle with olive oil, and slice the mushrooms, seasoning with salt and pepper, sautéing for a few minutes.

Pour the blended soup into the pan, stir well, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens