There’s something really satisfying about mushroom soup. It’s rich, earthy and creamy. There’s no dairy in this soup. It’s all about the mushrooms. If you like mushrooms, you’re going to love this soup.
The cashews add a nutty undertone that makes this soup pretty special. It’s a vegan, Keto and paleo friendly recipe. It’s also really delicious.
Mushroom Cashew Soup.
- 3 cups button mushrooms
- 1 shallot
- 4 garlic cloves
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp white or black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp olive oil
- 2 1/2 cups vegetable stock
- 1/3 cup cashews
- 1/3 cup almond milk
In a large skillet or frying pan, saute the shallot in olive oil until translucent.
Slice the mushrooms and add them to the pan.
Slice the garlic. Add to the pan.
Add the salt, garlic powder, pepper and stir.
Cook the mushrooms until they start to sweat. Don't allow them to get too brown.
Add the vegetable stock. Simmer for 10 minutes. Turn the burner off. Allow the soup ingredients to cool a little.
Put the ingredients in the blender. Blend the soup. Put the blended soup in a pot and set aside.
Boil the cashews for 5 to 10 minutes. Then discard the water.
Add the softened cashews to the blender. (You don't need to wash the blender). Add the almond milk. Add a pinch of salt, pepper and garlic powder. Blend until smooth.
Put half of the cashew cream in the soup. Reserve the other half for garnish.
Allow the soup to simmer on low heat for 10 minutes. Taste the soup. Add more salt and pepper if necessary.
Garnish with the cashew cream.