Cashew Cream of Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Onion powder 0.13 tsp Pepper, black 0.50 tsp Thyme, ground 1 tsp Salt 1 tbsp Olive Oil 1 clove Garlic 227 Mushrooms, fresh 1 C raw Cashews, halves & pieces, soaked overnight3 cup (8 fl oz) Water, tap
1. Placed cashews in a jar and fill with water. Sealed jar and place in fridge for 2 to 24 hours
2. Heat olive oil in pan. Cook mushrooms until they have released their liquid and they’re just starting to brown, about 10 minutes. Reduce heat to medium high add onion powder, garlic, salt, thyme, and black pepper and cook for a few minutes more.
3. Add mushrooms, water, and drained cashews to Vitamix and blend on high until very smooth.
4. season to taste with salt and pepper.
Serve with steamed broccoli and sautéed mushrooms on top.
Serving Size: 4
2. Heat olive oil in pan. Cook mushrooms until they have released their liquid and they’re just starting to brown, about 10 minutes. Reduce heat to medium high add onion powder, garlic, salt, thyme, and black pepper and cook for a few minutes more.
3. Add mushrooms, water, and drained cashews to Vitamix and blend on high until very smooth.
4. season to taste with salt and pepper.
Serve with steamed broccoli and sautéed mushrooms on top.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 17.6 g
- Cholesterol: 0.0 mg
- Sodium: 673.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.9 g
- Protein: 7.0 g
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