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Dairy Free Cream Of Mushroom Soup

Dairy Free Cream of Mushroom Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
  • 1 tsp dried thyme
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 3 tbsp all-purpose flour
  • 4 cups vegetable broth
  • 1 cup raw cashews, soaked in hot water for at least 15 minutes, then drained
  • 1 tbsp soy sauce or tamari

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic, mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes. Sprinkle in the flour and stir for 1 minute.
  2. Pour in the broth and soy sauce, bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. While the soup simmers, blend the drained cashews with ½ cup of the hot broth until completely smooth. Stir the cashew cream into the soup and simmer for 5 more minutes to thicken.
  4. Taste and adjust salt. Ladle into bowls and top with a drizzle of olive oil, fresh thyme, or black pepper. Serve hot.

Notes

Soak the cashews in just-boiled water for at least 15 minutes before blending; older cashews may need a little longer. The soup thickens as it sits, so when reheating leftovers add a splash of broth to loosen it.