Cashew Cream of Mushroom Soup
- 400g fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button
- 1/2 small brown onion, peeled and diced
- 2 cloves garlic, minced
- 1 tbsp vegan margarine
- 4 cups vegetable broth/stock
- 1 cup cashews
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
Place cashews in a bowl of water and leave to soak.
In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 – 5
minutes, until onions are translucent.
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for
Drain and rinse cashews and add them to a blender with half a cup of water. Blend until
smooth and creamy.
Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to
simmer for another 20 – 30 minutes.
Season with salt and pepper