Delectable Mushroom Soup | vegan, oil-free, gluten-free

MushroomSoup1txtDelectable was the word used by my sister to describe her feelings on this soup, so I figured I’d call it just that – Delectable Mushroom Soup.  Much more fun than plain old Mushroom Soup.  And honestly people, not to toot my own horn or anything but it really is delectable.  I got lucky with this one, for sure.  I had a ton of cremini and chanterelle mushrooms (thanks to Costco) and realized I’d never made a creamy mushroom soup before, and it sounded really good to me.  I was hopeful the recipe would work out so I made copious notes as I went along.  So glad I did.  The best part?  It’s EASY to make!

This soup is rich and creamy but not overly fattening.  I used only 1/3 cup raw cashews which adds fat of course, but not too much.  The items I used for garnish are optional and do add a small amount of fat.  I grated a very small amount of Miyoko’s killer Smoked Farmhouse “cheese”, and a few drops of truffle oil on top of the fresh chives. Deliciously delectable.  🙂

 

Delectable Mushroom Soup
Votes: 4
Rating: 5
You:
Rate this recipe!
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If you don't like mushrooms, 1) I feel sad for you, and 2) don't bother with this soup. It's all about the mushrooms. Lots and lots of mushroom chunks with every bite, mixed with a rich and creamy soup base. Very comforting and so delicious, without being a bajillion calories....and it's easy to make!
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Delectable Mushroom Soup
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
If you don't like mushrooms, 1) I feel sad for you, and 2) don't bother with this soup. It's all about the mushrooms. Lots and lots of mushroom chunks with every bite, mixed with a rich and creamy soup base. Very comforting and so delicious, without being a bajillion calories....and it's easy to make!
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Ingredients
Servings:
Units:
Instructions
  1. Put cashews in a small bowl and cover with about an inch of water. Set aside while prepping other ingredients.
  2. In a skillet saute onion and celery until it starts to stick, then add about 1 TBS water to loosen. Repeat this process several times until onion is soft and caramelized. Add garlic and cook another minute. Transfer onion mixture to soup pot.
  3. Add mushrooms to skillet with a few pinches of salt (this helps bring the moisture out of the mushrooms). Cook about 10 minutes. Transfer to soup pot.
  4. In a blender combine drained cashews, non-dairy milk and cornstarch or other thickener and blend until smooth.
  5. To soup pot add blended mixture, vegetable broth, wine, thyme, sage and salt. Bring to a boil, return heat to medium and simmer about 15 minutes.
  6. Ladle into soup bowls and top with fresh ground pepper and optional listed garnishes.
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