Cashew Cream Mushroom Soup
A velvety, deeply savory mushroom soup that achieves its luxurious creaminess entirely from blended cashews.
Ingredients
- •1 cup raw cashews (soaked in hot water for 30 minutes)
- •1.5 lbs cremini mushrooms, cleaned and sliced
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •4 cups vegetable broth
- •1 tablespoon soy sauce or tamari
- •1 teaspoon dried thyme
- •1/2 teaspoon sea salt
- •1/4 teaspoon black pepper
- •1 tablespoon fresh parsley, chopped for garnish
Instructions
- 1
Drain the soaked cashews and blend them with 1 cup of fresh water until completely smooth; set aside.
- 2
Heat the olive oil in a large pot over medium-high heat and add the sliced mushrooms, cooking until they release their moisture and turn golden brown.
- 3
Add the diced onion to the pot and sauté for 5 minutes until softened, then stir in the garlic and thyme for another minute until fragrant.
- 4
Pour in the vegetable broth and soy sauce, scraping the bottom of the pot to release any browned bits, then simmer for 10 minutes.
- 5
Stir in the cashew cream mixture and continue to simmer on low heat for 5 minutes until the soup thickens slightly.
- 6
Season with salt and pepper to taste, then serve hot garnished with fresh parsley.
💡 Chef tips
- For a deeper flavor, use a mix of cremini, shiitake, and oyster mushrooms.
- If you have a high-speed blender, you can skip the soaking step for the cashews, though soaking ensures the smoothest possible texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the soup may thicken, so add a splash of water when reheating.
✅ How it should turn out
The finished soup should be rich, creamy, and earthy, with a silky texture and a deep umami flavor that highlights the roasted mushrooms.