Creamy mushroom soup

Name: Creamy mushroom soup
Total time: 3600 s
Yield: 8 cups (6-8 people)
Cuisine: American
Ingredients: 1 lb mushrooms (brown/cremini); 3 tbsp olive oil; 1.5-2 white/yellow onion; 6 cloves garlic; 1 medium potato; salt and pepper to taste; 8 cups veggie stock OR 7 bouillon cubes+8 cups water; 0.5 cup cashews (preferably soaked); 0.5 cup water

Sammy_veg @sammy_veg

Creamy mushroom soup

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Ingredients

1 hr

8 cups (6-8 people)

1 lbmushrooms (brown/cremini)
3 tbspolive oil
1.5-2white/yellow onion
6 clovesgarlic
1medium potato
salt and pepper to taste
8 cupsveggie stock OR 7 bouillon cubes+8 cups water
0.5 cupcashews (preferably soaked)
0.5 cupwater

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Steps

1 hr

1

Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
Slice (as shown) the remaining mushroom caps and set aside.
2

If using bouillon cubes, take 7 bouillon cubes of the below size (adjust qty according to size of cube). Mix with 8 cup water and set it to boil on the side. Stock will be ready by step 5
3

Roughly chop the onion and whole crush the garlic. (no need to fine chop). Thinly slice the potato (with skin is also okay), then rinse and drain in cold water to remove the excess starch.
4

Heat up a stockpot to medium heat and add a drizzle of olive oil
Sauté the onions and garlic until golden brown
5

Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside. Season with salt and pepper and cook for a few minutes.
When the vegetables are browned, add the vegetable stock.
Simmer on medium for 10min. Do step 6 in the meantime.
6

Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied.
7

Add the cashew cream into the pot and stir to combine.
Pour the entire pot into the blender. You might want to let the pot cool before blending otherwise blender lid will come off due to pressure.
Blend the soup on high
8

Place the empty stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper. Sauté for a few minutes.
9

Add the soup back into the pot and stir.
Plate and finish with fresh cracked pepper and a drizzle of olive oil.