This Vegan Cream of Mushroom soup is creamy and delicious. Ready within 30 minutes. Vegan, gluten-free, oil-free recipe.
Recipe Snapshot
- Prep time: 60 minutes
- Cook time: 45 minutes
- Total time: Not specified
- Yield: 4
- Category: lunch, Soup
- Cuisine: American
Ingredients
- 1 diced onion
- 3 cloves garlic (minced)
- 1 pound mushrooms (sliced)
- 6 cups vegetable broth
- 1/2 cup dry sherry (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons nutritional yeast
- 1 cup raw cashews (soak in hot water for 10 minutes, if you don't have a high speed blender)
- salt and pepper to taste
Method
- Saute the onions and garlic in a bit of veggie broth.
- Add the mushrooms once the onions are transparent. Saute until the mushrooms are reduced in size.
- Add veggie broth, herbs and sherry. Reduce heat and simmer for 20 minutes.
- Remove 2 cups of the hot soup. Blend the soup in a blender with the cashews and nutritional yeast til completely creamy.
- Return to pot, season with salt and pepper to taste.
- Heat for five more minutes until slightly thickened.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.