LEGIT vegan Cream of Mushroom Soup Recipe

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream provides a rich texture with lower calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon

Homemade stock reduces sodium and enhances flavor.

Use a paper towel to brush the dirt off the mushrooms.

Remove the stalks from the mushrooms and set aside.

Also set aside half of the mushroom caps.

Slice the remaining mushroom caps and set aside.

Heat up a stock pot on medium high, then add a drizzle of olive oil.

Roughly chop one onion, and crush 2-3 pieces of garlic.

Sauté the onions and garlic until golden brown.

Thinly slice the potato, then rinse and drain in cold water to remove the excess starch.

Add the potato, the set aside mushroom stalks and caps.

Season and cook for a few minutes.

When the vegetables are browned, add the vegetable stock.

Simmer on medium for 10min.

In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil.

Add the cashew cream to the pot and stir to combine.

Pour the entire pot into the blender.

Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season.

Sauté for a few minutes, meanwhile, blend the soup on high.

Add the soup back into the pot and stir.

Plate, and finish with fresh cracked pepper and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens