Move over Campbell’s! This Cream of Mushroom Soup is soup-er delicious and dairy-free to boot!
Everybody needs a few recipes in their back pocket that they can impress their friends with – this cream of mushroom soup is one of mine. Omnivores are shocked that it’s dairy-free, and vegans love the nostalgic taste.
Serve it with crackers or toasted bread, and don’t be surprised when there aren’t any leftovers. Enjoy!
Cream of Mushroom Soup (V)
Ingredients
- 2 cubes chicken-style vegetable stock (I use McCormick's Bouillion cubes)
- 1/2 large onion, diced
- 1/2 pound roughly chopped mushrooms (white button work fine; I prefer cremini or even chopped portobello)
- 3/4 cup white wine
- couple sprigs of thyme, stems removed
- black pepper
- 2 tbsp avocado oil
For Cashew Cream
- 1 cube chicken-style vegetable stock, dissolved in one cup of water
- 1/2 cup cashews
- 1 cup water
- 2 capfuls apple cider vinegar
Instructions
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In a large pot, over medium high heat, add avocado oil. Once warm, add onion and saute until translucent.
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Add the thyme and mushrooms, stirring to make sure thyme is well incorporated. Continue to cook for about 5 minutes, until mushrooms release and reabsorb their juices and they start to stick to the pot a little.
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Add white wine, and continue cooking until most of the liquid is gone. Add chicken-style vegetable broth, stir to combine, cover and simmer for about 20 minutes.
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While the soup simmers, prepare the cashew cream.
Cashew Cream (for soups)
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Combine cashews, concentrated broth, and apple cider vinegar in the small jar of a high speed blender. Start on the lowest speed, and slowly increase to the highest, blending until smooth.
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After simmering, add the cashew cream, and continue to cook, uncovered, for another 5 minutes.
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Remove from heat, and serve immediately. Garnish with chopped fresh parsley and pepper.
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