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Enjoy a bowl of velvety vegan cream of mushroom soup filled with the rich and earthy flavors of baby Bella mushrooms. This comforting soup is made even more indulgent with the addition of homemade cashew cream. It’s the perfect dish to cozy up with on a chilly day.
Type of Cuisine:
American
Prep Time: 30 minutes.
Cook Time: 1 hour
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 24 oz baby Bella mushrooms | |
| 2 medium size shallots (chopped) | |
| 3 garlic cloves | |
| 1 cup cooked garbanzo beans | |
| 1 cup cashew cream | |
| 4 cups vegetable broth | |
| 5 twigs thyme bundle wrapped in kitchen twigs | |
| 1 teaspoon Salt | |
| ½ teaspoon black pepper to taste |
Preparation
1
Soak baby Bella in a bowl with cold water and salt. Let them sit for about fifteen minutes or until most or all of the dirt has fallen to the bottom.
2
Drain them well, rinse, and pat dry.
3
Chop the mushrooms into semi-thick slices
4
In a large Dutch oven (5 to 6 quarts in size), bring the olive oil to a slight simmer over medium-high heat. Using the same pot, sauté the mushrooms with ½ teaspoon of salt until they release all their juices, about 10 minutes.
5
Reduce the heat to medium-low and cook until the juices evaporate and the mushroom caramelizes, about 20 minutes. Stir frequently. Take out a couple of spoonfuls of the caramelized mushrooms for garnish
6
Add the onion and garlic and cook for another 5 minutes. Add the garbanzo beans, the bundle of thyme, and the rest of the salt and pepper.
7
Add the four cups of vegetable broth and bring it to a boil. Then lower the heat to simmer for 45 minutes.
8
Remove the thyme bundle and discard it. Puree the soup with an immersion blender until smooth. Add the cashew cream and stir well. If the soup is too thick, add a little broth to your preference. Garnish the soup with caramelized mushrooms and thyme! Enjoy!
Recipe Tips & Suggestions
How Should I Store This Vegan Soup?
If you’re making a batch to be used later, or if you end up with leftovers, your delightful soup can easily be stored in the refrigerator or freezer. Be sure to keep the soup in a sealed, airtight container. Typically, this soup will last in the fridge for 3-4 days and in the freezer for a couple of months. It can easily be reheated on the stove or in the microwave.