What to Do:
To begin, boil some water and pour it over the cashews in a small dish. Let them soak for a few minutes. Keep aside for when you need it.
Spices for Sauteing: Warm the olive oil in a big saucepan over medium-high heat. Chopped garlic and onion should be added. For around 7 minutes, sauté the onions until they become tender and transparent.
Mushrooms: Toss in the sliced cremini mushrooms with the other ingredients. Once the mushrooms begin to soften and release their aroma, continue sautéing for another 5 to 7 minutes.
Add all-purpose flour to the mushroom mixture and whisk well to thicken the soup. To get rid of the raw flour flavor, cook for another 2 minutes. Make a thick paste by gradually adding 1/2 cup of vegetable broth while stirring constantly.
Put the bay leaves, pepper, sea salt, and thyme sprigs in a saucepan and bring to a simmer. Simmering the mixture for 5 minutes will allow the flavors to infuse. Add the rest of the veggie broth after that. Reduce heat to low, cover, and simmer soup for 10–15 minutes.
Make the cashew cream by transferring the soaked cashews to a high-speed blender while the soup is simmering. Blend in the miso and 3/4 cup of clean water. Make the cashew cream by blending the cashews until they are completely smooth.
Incorporate Cashew Cream: Bring the soup to a simmer and then stir in the cashew cream that has been produced. Incorporate the cream evenly throughout the soup by stirring it carefully; this will give it a silky texture.
The finishing touch: To get the most out of the soup’s taste without any woody parts, take off the bay leaves and thyme sprigs before serving.
Tasty Hints:
To elevate the soup to the next level, top each bowl with a little truffle oil and some chopped parsley.
A simple green salad or warm crusty bread will round out the dish and make it more appetizing.
This soup keeps well in the fridge for up to three days if prepared in advance and sealed. Warm it up slowly over low heat in a skillet until ready to eat.
Vegan Cream of Mushroom Soup is a velvety, warming meal that’s ideal for any event because to its combination of healthy ingredients. This velvety-textured soup will quickly become a go-to in your kitchen because to its robust flavors. This dish is sure to please the taste buds and the spirit, whether you’re having it for a quiet night in or as an exquisite appetiser at a dinner party.
The following is a rough breakdown of the nutrients in one bowl of vegan mushroom soup, based on a 6-serving recipe:
An estimated 250 calories
About 17 grams of total fat
About 2 grams of saturated fat and about 15 grams of unsaturated fat
Roughly 600 milligrams of sodium
About 21 grams of carbohydrates total.
Protein: Approximately 3 grams
About 5 grams of sugar
About 6 grams of protein
A number of variables, including the precise components used and the quantity of the serving, can cause these estimates to differ from the actual numbers.
