Cream of Mushroom soup - vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup raw cashews1 lb Mushrooms, fresh 1 tbsp Olive Oil 0.5 cup, chopped Onions, raw 1 teaspoon dried thyme1 pinch dried rosemary1 garlic clove, finely minced or grated on a microplane 6 cups waterSalt to taste
Soak cashews overnight. Drain, and blend with 4 cups of water until smooth.
In batches, brown cut up mushroom pieces in some of the oil. Set aside. Cook onion with thyme and a pinch of rosemary in remaining oil. Blend onions, cashew milk, and all but 1c of the cooked mushrooms until smooth. Return to pan. Add remaining cooked mushrooms and garlic. Heat soup until it thickens. Add up to 2 more cups of water to bring to desired consistency. Simmer for 29-30 minutes. Add salt to taste.
Serving Size: 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user ENGINEERMOM.
Number of Servings: 8
Recipe submitted by SparkPeople user ENGINEERMOM.
Nutritional Info Amount Per Serving
- Calories: 129.5
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.4 g
- Protein: 4.5 g
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