About the Recipe
This vegan creamy herbed-mushroom soup is rich, flavorful, and comforting. Made with cashews, coconut milk, and fresh herbs, it's the perfect cozy meal for any day of the week.
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 pound shitake mushrooms
1 pound cremini mushrooms
1 tablespoon fresh dill, or 1 1⁄2 teaspoons dried dill
1 spring fresh rosemary or 1 teaspoon dried
1⁄2 cup dry white wine, optional
4 cups broth or 4 cups water with 4 tablespoons vegan bouillon (recipe link)
1⁄4 cup raw cashews
1 can coconut milk
1 teaspoon mustard
Salt and pepper to taste
Fresh parsley to garnish
Preparation
In a large pot or dutch oven, heat the olive oil and add the diced onion. Sautee for 3-5 minutes over a medium heat until soft.
While this is cooking, slice the mushrooms. Add to the onions and add garlic, rosemary and dill.
Let this cook over medium heat for 7-10 minutes or until mushrooms have softened and you are able to smell the rosemary and dill. Pour the wine in at this point, if you are using, and allow this to cook for another 2 minutes stirring.
Add in the broth or water with a vegan bouillon and cook for another 10-15 minutes.
When this is ready, ladle half of the mixture in a blender and blend with the raw cashews for 2-3 minutes or until mixture is creamy.
Return to the pot and combine with coconut milk, mustard, salt and pepper. Stir and simmer for 5 minutes. Taste and adjust seasonings as desired.
When ready to serve, garnish each serving with fresh chopped parsley.