Mountains of Mushrooms and an Almost Vegan Cream of Mushroom Soup Recipe

This is the best almost vegan Cream of Mushroom soup I've ever had! www.justrealstuff.com

I was recently blessed with an abundance of mushrooms lately and had to quickly figure out what to do with them. First off, let me just say that I haven’t always loved mushrooms. In fact, I don’t remember ever eating them as a child except for the canned ones that occasionally came on top of pizzas.

mushroom collage

I’m not sure when I started really liking them, but I think it was probably about the time I learned how good they are for you. They are possibly one of the most potent natural remedies around. Mushrooms are high in antioxidants and have been shown to be a powerful ally in cancer prevention, especially breast cancer. They support your immune system in many ways and are also anti-inflammatory. They have been shown to help with heart health by preventing the formation of plaque on artery walls. Additionally, mushrooms are a good source of vitamins C, D, and B. A fun fact is that you can increase the vitamin D in mushrooms by setting them out in the sun for a day or two before consuming!

Fast forward to today, and I am a bona fide mushroom fan. I eat them roasted, in soups, sauteed with veggies, in scrambled eggs, stir fries, broiled as burgers, hidden in casseroles and soups, and even (as a tincture) in some of my hot tonics!

So when I was blessed with this abundance of mushrooms – and I mean a lot of mushrooms, I had to get creative. I decided to dehydrate about half of them, reserve some of the stems for something (duxelles??), and reserve a bunch of the nicer caps for stuffed mushrooms for New Years Eve. I still had a lot left. There were about six large Portobello mushrooms so I marinated those to broil later for “burgers”. Finally, I sliced a bunch of the mushrooms to use in a rich mushroom soup that I had been making in my mind for several weeks. Below is that recipe. 

This is almost vegan mushroom soup because of the small amount of optional (but very yummy) butter and Parmesan cheese. The “creamy” part is from a cashew cream. You could make it purely vegan by using refined coconut oil (so it doesn’t taste like coconut) and either a vegan Parmesan cheese or nutritional yeast.

This is the best almost vegan Cream of Mushroom soup I've ever had! www.justrealstuff.com

Dreamy Cream of Mushroom Soup

Ingredients:

1 cup cashews, soaked and drained

1 cup water

1 T butter or refined coconut oil

1 large onion, finely chopped

5 cloves garlic, smashed then finely chopped

1 cup celery, finely chopped

1-1/2 cups dry white wine (optional – if you don’t use this, add more broth)

4 cups chopped mushrooms (whatever you have – I used a mix of white and brown – I have no idea what kind they are)

2 to 3 cups chopped potatoes (any kind – I used red, about 1/2″ cubes)

4-1/2 cups veggie broth

3 bay leaves

1 T dried thyme or a sprig of fresh thyme

1/2 cup chopped parsley

fresh lemon juice

1/2 cup freshly grated Parmesan cheese plus more for topping (optional) (or nutritional yeast if making a purely vegan version)

 

Directions:

Blend cashews and  1 cup of water until very smooth. Set aside.

Add butter or refined coconut oil to a large soup pot. Saute onions, garlic, and celery for a few minutes.

Add white wine, mushrooms, potatoes, veggie broth, bay leaves, and thyme. Simmer covered about 20 minutes.

Remove from heat for about 5 minutes.

Stir in cashew cream, a squeeze of fresh lemon juice, chopped parsley, and 1/2 cup Parmesan cheese (if using).

Serve with crusty bread or croutons and topped with freshly grated black pepper and more Parmesan cheese if desired.

 

 

Almost Vegan Dreamy Cream of Mushroom Soup Recipe

Almost Vegan Dreamy Cream of Mushroom Soup Recipe

Ingredients

  • 1 cup cashews, soaked and drained
  • 1 cup water
  • 1 T butter or refined coconut oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, smashed then finely chopped
  • 1 cup celery, finely chopped
  • 1-1/2 cups dry white wine (optional - if you don't use this, add more broth)
  • 4 cups chopped mushrooms (whatever you have - I used a mix of white and brown)
  • 2 to 3 cups chopped potatoes (any kind - I used red, about 1/2" cubes)
  • 4-1/2 cups veggie broth
  • 3 bay leaves
  • 1 T dried thyme or a sprig of fresh thyme
  • 1/2 cup chopped parsley
  • fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese plus more for topping (optional) (or nutritional yeast)

Instructions

Blend cashews and 1 cup of water until very smooth. Set aside.

Add butter or refined coconut oil to a large soup pot. Saute onions, garlic, and celery for a few minutes.

Add white wine, mushrooms, potatoes, veggie broth, bay leaves, and thyme. Simmer covered about 20 minutes.

Remove from heat for about 5 minutes.

Stir in cashew cream, a squeeze of fresh lemon juice, chopped parsley, and 1/2 cup Parmesan cheese (if using).

Serve with crusty bread and topped with freshly grated black pepper and more Parmesan cheese if desired.

http://justrealstuff.com/mountains-of-mushrooms-and-an-almost-vegan-cream-of-mushroom-soup-recipe/

 

Blessings,

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