Vegan Cream of Mushroom Soup

RECIPE BY HANNAH SUNDERANI FROM @TWOSPOONS.CA

Vegan Cream of Mushroom Soup--so creamy, velvety and luxurious, with lots of mushroom chunks! Plus, it’s a vegan, 1-pot recipe, and so easy to make.

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

STEPS

• In a small bowl and the cashews and pour in boiling water to soak. Set aside.
• 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).
• 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.
• 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.
• 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.