Ingredients
Main Ingredients
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 1/2 pounds cleaned and sliced or roughly chopped white button, cremini, or baby bella mushrooms (680 g)
- 1/8 teaspoon salt (a good pinch)
- A few turns freshly ground black pepper
- 2 cloves garlic, minced
- 4 cups vegetable broth, divided (950 mL)
- 1/3 cup unroasted and unsalted cashews, soaked for 2 hours prior to preparation, then drained (45 g)
- Snipped chives (optional, for garnishing)
Instructions
- Heat and sauté mushrooms: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the mushrooms, salt, and pepper. Cover the pot and allow them to cook for 2 minutes, then uncover and stir. Continue cooking for 3-4 minutes, stirring every minute or so, until the mushrooms begin to release their juices. Add the minced garlic and stir to combine.
- Cook mushrooms until tender: Continue to sauté the mushrooms for another 6-8 minutes, stirring occasionally, or until the mushrooms have reduced in size and are fully tender.
- Prepare cashew cream: Place 1 cup (240 mL) of vegetable broth and the soaked cashews into a powerful blender. Blend for 1-2 minutes until the cashews are fully blended and the mixture resembles a loose cashew cream.
- Blend the soup: Add the sautéed mushrooms and remaining broth to the blender. Blend for another 1-2 minutes until the soup is smooth and puréed.
- Heat and season the soup: Pour the blended soup back into the soup pot and heat over low heat. Once hot, taste and adjust salt and pepper as desired.
- Serve and garnish: Ladle the soup into bowls and garnish with a drizzle of extra olive oil and snipped chives if using. Serve immediately.
Notes
- Soaking the cashews beforehand ensures a smooth, creamy texture without any graininess.
- You can use a mix of mushrooms or just one variety depending on your preference.
- Adjust the seasoning to taste once the soup is heated through.
- For a thinner soup, add extra vegetable broth during blending.
- This soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
