Creamy Mushroom Soup
This Creamy Mushroom Soup is a velvety, comforting dish made from sautéed mushrooms, onions, and garlic, simmered in a rich broth and made super creamy with raw cashews! Its earthy, umami flavor and silky texture make it perfect for a warm and comforting dinner.
Servings:4 servings
Ingredients
- 1 tbsp oil
- 1 white or brown onion, chopped
- salt , to taste
- 2 tsp crushed garlic
- 2 sprigs fresh thyme
- 16 oz baby bella mushrooms, wiped clean and chopped
- splash white wine
- 4 cups low sodium vegetable broth
- ½ cup raw cashews
- cracked black pepper, to taste
- 2 tsp truffle oil or extra virgin olive oil
Instructions
- Heat the oil in a large, heavy bottomed saucepan over a medium high heat. Add the onion with a pinch of salt and cook until soft and starting the color. Stir in the garlic and thyme, and cook for a further minute.
- Stir in the mushrooms and cook, stirring every few minutes, until the mushrooms are soft, starting to color, and most of the liquid given out by the mushrooms at the bottom of the pan has evaporated.
- Add a generous splash of wine to the pan and scrape any brown bits from the bottom of the pan with your wooden spoon while it evaporates. Alternatively, use a splash of the vegetable broth.
- Add the broth and the cashews and raise the heat to high to bring the pan to the boil. Instantly reduce the heat to medium low and allow to simmer uncovered for 20 minutes until the cashews are tender.
- Remove the thyme sprigs and using a stick blender, blitz the soup until smooth. Season to taste with salt (to make the soup more savory) and black pepper before blitzing in the oil. Serve in warm bowls.
Notes
- For a thicker soup, reduce the amount of broth by 1/2 cup.
- Don't have an immersion blender? No problem! You can blend this soup in a regular blender, but you can only blend it after it has cooled down. If you blend it hot, it can cause pressure in the blender and can be dangerous to blend. After blending, place back in the pot to heat up again!
-
- Truffle oil can be a strong mushroom flavor! If you don't want that extra flavor, you can add less and replace the rest with olive oil, or simply use olive oil.
Nutrition
Calories: 191 kcal, Carbohydrates: 16 g, Protein: 7 g, Fat: 13 g, Saturated Fat: 2 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Trans Fat: 0.01 g, Sodium: 10 mg, Potassium: 664 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 24 IU, Vitamin C: 3 mg, Calcium: 37 mg, Iron: 2 mg