" Cream" of Mushroom Soup
"When I was vegan, I missed good cream soups. This one has an excellent, unique flavor. It isn't low fat though, sorry."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs thinly sliced mushrooms (a mixture of varieties is nice)
- 1⁄4 cup margarine
- 2 garlic cloves, minced
- 1⁄2 lb dry-roasted cashews, coarsely chopped
- 5 cups water
- 2 -3 vegetable bouillon cubes, dissolved
- 1⁄4 cup minced parsley
- 1 pinch chili powder
- nutmeg (optional)
directions
- In a 4 quart pot, sauté the mushrooms in butter till tender.
- Add garlic.
- Sauté on low heat 5 minutes.
- In a blender, purée the cashews with the water until very smooth.
- Add to the mushrooms.
- Add the bouillon and cook on low heat, stirring frequently, until the soup begins to thicken.
- Add parsley and nutmeg.
- Serve.
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Reviews
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WOW! This is a 6 star soup! Anything that has mushrooms and cashews can hardly not taste good but this soup is wonderful. The cashews puree really easily in the blender so don't let the the nut preparation put you off making this. My toddler went crazy over this soup. This is the first soup she has ever wanted to try and once she had the first taste I couldn't stop her :-D! She ate an adult sized portion, I ate the rest. A friend of mine noted that this is Atkins suitable. It is...but the only problem is that you would never stop at one serving. I've been recommending this soup to all my friends. Great recipe Basia! -
Wonderful!!! This soup has a nice mushroom flavor and really is "creamy!" I was afraid it would taste too nutty because of all the cashews but was very pleasantly suprised. So easy to put together, too. I don't mind the fat content because nuts have some 'good' fats and the extra protein is a big plus. I used grapeseed oil instead of butter and didn't have any nutmeg, but a little salt and fresh ground pepper topped it off nicely. Thanks, basai! -
I'll be honest, I had my doubts but this was really lovely and my guests all asked for seconds! I forgot the chili powder and didn't have any nutmeg. Came out delish. Thanks!
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If you take raw cashews and blend them and add half and half to them, don't cook, and add sauted mushrooms and onions and eat over spinach noodles. Is really great. Salt and pepper and garlic to taste.
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This was great. I was looking for a way to use up a lot of mushrooms that had seen better days. Yum! I also had some half'n half, so I made it an even richer creamier soup by substituting half'n half for half of the water. I also omitted the chile powder since my family doesn't like it. Thanks for the timely recipe. It's wonderful!
Tweaks
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Wonderful!!! This soup has a nice mushroom flavor and really is "creamy!" I was afraid it would taste too nutty because of all the cashews but was very pleasantly suprised. So easy to put together, too. I don't mind the fat content because nuts have some 'good' fats and the extra protein is a big plus. I used grapeseed oil instead of butter and didn't have any nutmeg, but a little salt and fresh ground pepper topped it off nicely. Thanks, basai!
RECIPE SUBMITTED BY
basia1
United States
Recently married, I live in South Florida. I enjoy cooking and entertaining when I can. We recently bought a house and are trying to get our lives together. My husband loves me trying new recipes (as long as they don't have veggies!) which is great, because I love to try them. Everyone that comes to our house becomes a taste tester. :)
