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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


Chop garlic and finely slice the onion, the onion should be so thin that it basically melts into the soup


Heat oil in a large saucepan. Add in onion and garlic and let sautee for about 5-7 minutes, stirring frequently


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


Add flour to mushroom mixture and saute for 2-3 minutes while stirring frequently


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


Let simmer together until soup begins to boil, remove from heat and serve! 


50+ Plant Based Recipes in one book.

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