AuthorLeah St John, CHN
RatingDifficultyBeginner

Cremini mushrooms boast antioxidant and anti-inflammatory benefits and are a great source of many vitamins and minerals.

A mushroom lover's dream, this easy to make Cream of Mushroom Soup is a delight to the tastebuds. And for those who don't like the texture of mushrooms but still want include them in their diet, this soup is perfect as it's blended.

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 1 lb cremini mushroomschopped
 1 medium yellow onionsliced
 4 cups waterplus extra as needed
 1 low-sodium veggie stock cubeor 1/2 litre of veggie stock (if using veggie stock, half the amount of water)
 1 tsp dried thyme
 1 tsp dried rosemary
 ¼ cup cashews
 4 garlic cloves
 1 tbsp miso

1

In a soup pot, heat a few tablespoons of water or veggie stock and saute the onions and mushrooms until the mushrooms begin to release their water (about 5 minutes).

2

Add the veggie stock, thyme, and rosemary, and bring to a boil. Reduce to a simmer, and cook for 15 minutes. Meanwhile, add the cashews, garlic, and miso to a blender.

3

Carefully transfer the soup to the blender, blend until smooth, and return to the soup pot (this might have to be done in a couple of batches depending on the size of your blender). If the soup is too thick, add a little water to thin it out.

4

Serve, and garnish with unsweetened plain coconut yogurt and some black pepper if desired.

Notes
5

Instead of transferring the soup to a blender, you can use an immersion blender. However, if doing so you should add the cashews, garlic, and miso with 1/2 cup of water (or more if necessary), and blend it until smooth before adding it to the soup.

Category

Ingredients

 1 lb cremini mushroomschopped
 1 medium yellow onionsliced
 4 cups waterplus extra as needed
 1 low-sodium veggie stock cubeor 1/2 litre of veggie stock (if using veggie stock, half the amount of water)
 1 tsp dried thyme
 1 tsp dried rosemary
 ¼ cup cashews
 4 garlic cloves
 1 tbsp miso

Directions

1

In a soup pot, heat a few tablespoons of water or veggie stock and saute the onions and mushrooms until the mushrooms begin to release their water (about 5 minutes).

2

Add the veggie stock, thyme, and rosemary, and bring to a boil. Reduce to a simmer, and cook for 15 minutes. Meanwhile, add the cashews, garlic, and miso to a blender.

3

Carefully transfer the soup to the blender, blend until smooth, and return to the soup pot (this might have to be done in a couple of batches depending on the size of your blender). If the soup is too thick, add a little water to thin it out.

4

Serve, and garnish with unsweetened plain coconut yogurt and some black pepper if desired.

Notes
5

Instead of transferring the soup to a blender, you can use an immersion blender. However, if doing so you should add the cashews, garlic, and miso with 1/2 cup of water (or more if necessary), and blend it until smooth before adding it to the soup.

Cream of Mushroom Soup