Cashew Cream of Mushroom Soup Recipe

Crimini mushrooms, cashews, basil and oregano blend smoothly together to create this creamy dairy-free soup.

Ingredients

• 2 tablespoons

  extra virgin olive oil

• 1 medium

  yellow onion, roughly chopped

• 2

  cloves finely grated garlic

• 1 pound

  pre-sliced cremini mushrooms

• 1 tablespoon

  reduced sodium tamari

• 1 tablespoon

  vegan Worcestershire sauce

• 1 quart

  vegetable stock

• 1/2 cup

  raw cashews

• 1/2 cup

  water

• 1/2 tablespoon

  basil

• 1/2 tablespoon

  Greek oregano

• Finely ground Celtic sea salt

• Freshly crushed black pepper, to taste

Directions

In a large stock pot, heat olive oil over medium high heat and saute onion until lightly browned along edges.

Add garlic and saute for one minute.

Add mushrooms, tamari and Worcestershire sauce, sauteing until mushrooms have released their juices.

Add 1 quart of vegetable stock and simmer mixture for ten minutes. Remove from heat.

While mixture is simmering, add cashews and water to a high powered blender and blend on high until a smooth cream has been produced.

Add mushroom-stock mixture to blender and blend on high or using the blender’s soup function, if there is one, until mushrooms have been broken down and mixture is smooth.

Pour mixture back into stock pot and season with basil, oregano, Celtic sea salt and pepper.