Cashew Cream Of Mushroom Soup

Cashew Cream Of Mushroom Soup

Cashew Cream Of Mushroom Soup

Recipe and images by NutraMilk Nutritionist, Florencia Tagliavini.

Enjoy this super creamy and flavorful soup that actually has no cream but instead healthy ingredients. ItΒ΄s vegan, gluten-free, dairy-free and full of nutritional goodies such as heart-healthy fats, protein, antioxidants, zinc, copper and a load more vitamins and minerals. Enjoy as an appetizer, main course or as a sauce for pretty much any other dish.


INGREDIENTS

  • 1 cup (150g) cashews for cashew milk made with the NutraMilk
  • 1 quart water (946ml) for cashew milk made with the NutraMilk
  • 1lb fresh mushrooms of choice, sliced
  • 1/2 onions, minced
  • 2 garlic cloves, minced
  • 1 teaspoon thyme leaves
  • 1Β cup fresh cashew milk made with the NutraMilk
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast
  • olive oil
  • Salt and pepper to taste

INSTRUCTIONS

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid, add water. Replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container

  • Heat the olive oil in a large non-stick frying pan over medium heat and sautΓ© onions and garlic and cook until soft and translucent.
  • Add mushrooms and cook for about 5-6 minutes until they have released their juices and are just starting to brown.
  • Add cashew milk, vegetable broth, nutritional yeast, thyme, salt and pepper and stir until combined. Bring mixture to a low boil, reduce heat and simmer for about 40 minutes until soup thickens.
  • Remove from heat and serve. You can also use this cashew cream of mushroom as a sauce for another dish and you can also blend to get a smooth and creamy consistency if you prefer.


 

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