I made this soup while testing recipes for my new plant-based cooking show…I went on a bit of a mushroom binge and this was one of the outcomes! It’s the first time I’ve ventured into this blended-nut sort of area, but my golly this was a beautifully textured, meaty and savoury soup that I will definitely be knocking up a few times over winter! I think the mildness of the cashews really helps to boot the mushroom flavour, whereas you can kinda lose that when using cream. WELL. Here it is, enjoy!
1 brown onion
3 cloves garlic
500 g mushrooms
– (portobellos, buttons, or a mix of your favourites)
1 L Vegetable stock
1 cup cashews
– First, soak your cashews in cold water for minimum 45 minutes.
– Dice the onions and garlic and add to a pot on a medium heat with a good splash of olive oil.
– Add a pinch of salt and the leaves from a 2 sprigs of thyme and 1 sprig of rosemary. (No need to chop them)
– Sweat the onions for 5 minutes until soft and slightly golden.
– Slice your mushrooms and add to the pot, stirring in all the goodness.
– Cook for another 5 minutes to infuse all the flavour into the mushrooms.
– Add your veggie stock, bring to the boil then turn down and simmer for 15 minutes.
– Meanwhile, drain and rinse your cashews. Add them to a good blender with a cup of water and blend until super smooth.
– Pour the cashew milk into the soup and simmer for another 15 minutes.
– Blend the soup until smooth and check the seasoning. A good pinch of pepper goes well with these mushrooms!
– Mushroom soup goes notoriously thick, so get it to the consistency you like with a splash of hot water.
– I would also recommend pushing this soup through a fine sieve to make it silky and awesome, but that’s up to you!
– Serve with crusty bread and a good drizzle of olive oil on top – Heck yes. ❤