Vegan Creamy Mushroom Soup

Vegan creamy mushroom soup with rich earthy flavor and silky cashew cream in 35 minutes. Cozy plant based dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

3/4 cup raw cashews soaked in hot water 15 minutes
1 oz dried porcini mushrooms
2 cups boiling water for porcini soak
3 tbsp olive oil divided
1 lb cremini mushrooms sliced
8 oz shiitake mushrooms stems removed and sliced
1 large yellow onion diced
4 cloves garlic minced
2 tsp fresh thyme leaves
1/4 cup all purpose flour
4 cups low sodium vegetable broth
2 tbsp soy sauce or tamari
1 tsp kosher salt or to taste
1/2 tsp black pepper
2 tbsp fresh parsley for garnish

Method

**Soak.** Cover dried porcini with 2 cups boiling water and steep 15 minutes. Soak cashews in hot water in a separate bowl.
**Brown.** Heat 2 tbsp olive oil in a Dutch oven over medium high heat. Add cremini and shiitake in a single layer. Do not stir for 4 minutes, then toss and cook 4 minutes more until deeply browned.
**Sweat.** Push mushrooms aside and add the remaining oil with onion. Cook 5 minutes until soft. Add garlic and thyme and cook 30 seconds.
**Thicken.** Sprinkle flour over everything and stir 1 minute until no white streaks remain. Chop the rehydrated porcini and add them to the pot.
**Simmer.** Pour in vegetable broth, the porcini soaking liquid (avoid any grit at the bottom), and soy sauce. Simmer 10 minutes until slightly thickened.
**Cream.** Drain cashews and blend with 1 cup of the hot soup broth until silky smooth, about 2 minutes. Stir back into the pot.
**Finish.** Season with salt and pepper. Ladle into bowls and garnish with parsley.

Notes

Soak 3/4 cup raw cashews in hot water for 15 minutes if you forgot to soak overnight. Save the porcini soaking liquid and add it to the broth for extra depth. Use a high powered blender for the smoothest cashew cream. A regular blender works with a longer run.