How to Make Vegan Creamy Mushroom Soup: THRIVE Vegan Cooking Classes

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Soak 1/2 cup of cashews in water for a few hours or microwave to soften.

Add olive oil to a large pot and sauté chopped onion until translucent.

Add chopped garlic and sauté for an additional couple of minutes.

Add 16 oz of sliced mushrooms and sauté until somewhat soft.

Pour in 1/2 cup of white wine and cook for about 5 minutes.

Add vegetable stock, 1 tsp thyme, and a little salt, then bring to a boil and simmer on low heat for 15 minutes.

Blend soaked cashews with 1/2 cup of water on high until creamy.

Mix 1 tbsp flour with 1-2 tbsp of broth to create a thickening agent.

Add the cashew cream and thickening agent to the soup, cooking for another 5 minutes.

Blend the soup using an immersion blender until smooth.

In a separate pan, add olive oil and sauté 2-3 cloves of garlic and about 1 cup of mushrooms until slightly softened, about 4-5 minutes.

Add a little white wine to the sautéed mushrooms for extra flavor.

Stir in 1 cup of nutritional yeast to the soup, then add the sautéed mushrooms.

Finish with a sprinkle of paprika and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens