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Cream of
Mushroom Soup
Like a warm hug to the soul, this soup is the pick me up you need
Let's Make
You'll Need
* Order by Dec 15th to get in time for Christmas *
1 Tbsp. olive oil
1 medium white onion
3 cloves garlic
½ lb mushrooms
1 tsp thyme
3 Tbsp. all purpose flour
1 tsp black pepper
2 Tbsp. white wine
4 cups vegetable broth
½ cup cashews
salt to taste
Prep time: 10 min
Serves: 2-4
Cook time: 30 min
Difficulty: Medium
Blend cashews with 1 cup vegetable broth and set aside
1
Chop garlic and finely slice the onion, the onion should be so thin that it basically melts into the soup
2
Heat oil in a large saucepan. Add in onion and garlic and let sautee for about 5-7 minutes, stirring frequently
3
Thinly slice your mushrooms and add them to the pan along with white wine, thyme, black pepper and a pinch of salt. Mix and let cook for about 10 minutes, or until mushrooms start to brown
4
Add flour to mushroom mixture and saute for 2-3 minutes while stirring frequently
5
Slowly add in vegetable broth and stir/whisk vigorously to ensure no lumps from the flour form. Once all the broth has been added pour cashew blend into the pot and stir until combined
6
Let simmer together until soup begins to boil, remove from heat and serve!
7
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