Vegan Field Mushroom Soup Recipe
Ingredients
>> 1 cup raw, unsalted cashews
>> 1/2 cup olive oil
>> 2 onions, finely chopped
>> 6 cloves garlic, finely chopped
>> 8 to 10 cups chopped field mushrooms (or store-bought button mushrooms)
>> 1/2 cup all-purpose flour
>> 4 cups mushroom or vegetable broth
>> 1 tbsp thyme
>> 1 tsp sea salt
>> 1 to 2 tsp pepper (to taste)
>> 2 tbsp (heaping) miso (white or red)
Instructions
Place the cashews in a small bowl and pour in boiling water; stir. Set aside.
In a large pot, add the olive oil, onion and garlic and sauté over medium heat. Stir often until the onions have softened.
Add the mushrooms, continue sautéing for 5 minutes. Add the flour and mix well. Stir for 2 minutes. Pour in 1 cup of the broth and bring to a low simmer. Toss in the thyme, salt and pepper. Simmer for 5 minutes, then pour in the remaining broth. Cover and let simmer for 10 to 15 minutes.
Meanwhile, make the cashew cream. Strain the cashews. Add the miso and 1 1/2 cups of fresh water. Using an immersion blender, blend until smooth and creamy.
Turn the soup heat to low and pour the cashew cream into the soup. Continue to use the immersion blender until you have the soup consistency the way you enjoy it.
Add more thyme and pepper if desired.
Serve hot and enjoy.
Wild Fungi in Recipe: Field Mushroom
Recipe Category: Soups
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