Vegan Cream of Mushroom Soup

Ingredients

• 1 tsp extra virgin olive oil (or 2 tbsp vegetable stock for an oil-free version)
• 1 white or yellow onion (medium, cut into a very fine dice)
• 1 clove garlic (large, minced)
• 0.5 lb cremini or button mushrooms (sliced thinly or chopped)
• 1 tsp thyme or sage (dried)
• 3 tbsp unbleached all purpose flour (for a gluten-free version, use 2 tbsp rice flour)
• 3 cup vegetable stock (up to 4 cups depending on desired consistency)
• salt and ground black pepper (to taste)
• 0.25 cup cashews (raw)

Steps

1. 1

   Blend the cashews with 1 cup of the vegetable stock until completely smooth and set aside.

2. 2

   In a saucepan, heat the olive oil (or 2 tablespoons of vegetable stock for oil-free).

3. 3

   Add the finely diced onions and minced garlic along with a pinch of salt and ground black pepper. Saute, stirring frequently, until the onions turn translucent but do not brown. It is important to cut the onions very fine so they melt into the soup.

4. 4

   Add the sliced mushrooms to the pan. If desired, you can add a splash of white wine at this stage for extra flavor. Saute the mushrooms over medium-high heat until they are tender, about 5-8 minutes.

5. 5

   Add the thyme or sage and stir to mix.

6. 6

   Add the all-purpose flour (or rice flour for gluten-free). Mix well and let the flour cook for a couple of minutes, stirring frequently to ensure it cooks evenly and doesn't burn.

7. 7

   Add one cup of the vegetable stock, stirring vigorously as you do so to avoid any lumps from forming. A whisk can be helpful at this stage.

8. 8

   Add one more cup of stock, continuing to stir. When the mixture comes to a boil, stir in the blended cashew milk.

9. 9

   Once the soup comes back to a boil, you can thin it out with more stock until it reaches your preferred consistency. Check the seasoning and add more salt and pepper as needed. For extra depth, you can add a tablespoon of soy sauce if not avoiding soy.

10. 10

    When the soup comes to a final boil, stir once more and turn off the heat. Serve hot.

Notes

Nut-free variation: Replace the cashew milk with unsweetened soy milk or a blend of soy milk and a peeled, baked potato for creaminess. Gluten-free variation: Use 2 tbsp rice flour instead of all-purpose flour. Storage: This soup freezes well in a freezer-safe container for up to three months. Serving suggestion: Serve with crusty French bread and a green salad.

Nutrition per serving

• main
• soup
• vegan
• vegetarian
• soy-free
• dairy-free
• comfort food
• fall