Susan’s Cashew Cream of Mushroom Soup

Cashew Cream of Mushroom Soup

  • 400g fresh mushrooms, sliced (I used a mix of Portobello, swiss brown, and button
  • mushrooms)
  • 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
45 minutes.

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


About airgolden

I fill jars and I empty jars.
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