Cream of Mushroom Soup is the ultimate comfort food, blending rich flavors and a silky texture into a dish that feels like a warm embrace. This vegan-friendly version, made with wholesome ingredients like cashews and cremini mushrooms, is a crowd-pleaser whether you’re enjoying a quiet dinner at home or hosting an elegant gathering. Let’s dive into how to create this culinary masterpiece step by step!

Ingredients You’ll Need

• 1/2 cup raw cashews (soaked)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 ounces cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth (divided)
• 2 bay leaves
• 2-3 sprigs fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon white miso paste
• Optional: Truffle oil and chopped parsley for garnish

How to Make It

1. Prep the Cashews Start by boiling water and pouring it over the raw cashews in a small bowl. Let them soak for about 10 minutes to soften. Set aside for later use.

2. Sauté the Aromatics In a large saucepan, heat olive oil over medium-high heat. Add the chopped onion and minced garlic. Sauté for about 7 minutes until the onion becomes tender and translucent, releasing a delightful aroma.

3. Add the Mushrooms Toss the sliced cremini mushrooms into the pan. Sauté for an additional 5–7 minutes, allowing the mushrooms to soften and release their rich, earthy flavor.

4. Thicken the Base Sprinkle the all-purpose flour over the mushroom mixture and stir to combine. Cook for about 2 minutes to eliminate the raw flour taste. Gradually add 1/2 cup of vegetable broth while whisking continuously to create a thick paste.

5. Build the Flavor Add the bay leaves, thyme sprigs, sea salt, and black pepper to the pot. Stir well and let the mixture simmer for 5 minutes to infuse the flavors. Then, pour in the remaining vegetable broth. Reduce the heat, cover, and let the soup simmer gently for 10–15 minutes.

6. Make the Cashew Cream While the soup simmers, transfer the soaked cashews to a high-speed blender. Add the miso paste and 3/4 cup of fresh water. Blend until the mixture becomes a smooth, creamy consistency.

7. Add the Cream Slowly stir the cashew cream into the simmering soup. Mix thoroughly to ensure an even, velvety texture. Taste and adjust seasoning if necessary.

8. Final Touches Remove the bay leaves and thyme sprigs to avoid any woody textures. For a gourmet finish, drizzle a bit of truffle oil and sprinkle chopped parsley on each serving.

Serving Suggestions

• Pair the soup with warm, crusty bread for a cozy meal.
• Serve alongside a fresh green salad to balance the richness of the soup.
• This soup is perfect as a starter for a dinner party or as the main course on a chilly evening.

Storage Tips

If you make the soup ahead of time, it stores beautifully in an airtight container in the refrigerator for up to three days. To reheat, warm it slowly over low heat, stirring occasionally to maintain its creamy consistency.

Nutritional Snapshot (Per Serving)

Based on a 6-serving recipe:

• Calories: ~250
• Total Fat: ~17g
  • Saturated Fat: ~2g
  • Unsaturated Fat: ~15g
• Sodium: ~600mg
• Carbohydrates: ~21g
  • Fiber: ~3g
  • Sugars: ~5g
• Protein: ~6g

(Note: Nutritional values may vary depending on specific ingredients and serving sizes.)

Why You’ll Love This Soup

This Cream of Mushroom Soup combines the robust flavors of mushrooms with the creamy richness of cashews, resulting in a dish that feels both indulgent and wholesome. Whether it’s a family dinner or an elegant appetizer, this recipe is guaranteed to delight your taste buds and warm your soul.

So why wait? Whip up a pot of this luxurious soup and savor the magic of simple, natural ingredients coming together in perfect harmony! 🍲✨