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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegan Cream of Mushroom Soup Recipe

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This recipe for Vegan Cream of Mushroom Soup is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
📋Ingredients
1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion finely chopped
3 cloves garlic finely chopped
1 1/2 lb cremini mushrooms sliced
1/4 cup all-purpose flour
2 cups vegetable broth
6 sprigs thyme tied with twine
2 bay leaves
1 tsp sea salt
1/4 tsp pepper
1 tbsp miso white or red
Directions:
Directions:
. In a small bowl and the cashews and pour in boiling water to soak. Set aside.
2. In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
3. Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
4. Meanwhile, make the cashew cream: strain the cashews and add to a high-speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
5. Turn the heat to low and pour the cashew cream into the soup. Stir everything to combine. Scoop out the thyme and bay leaf and serve.

 

 

 

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