- 5 mins
- 25 mins
Ingredients
- Cashew cream:
- 2 T olive oil
- 1 medium onion chopped
- 3 garlic cloves pressed
- 1 T worcheshire sauce
- 1 T soy sauce (or tamari)
- 1 lb. cremini mushrooms chopped
- 3 C broth (veggie, chicken, or beef)
- 1 tsp pepper
- Salt to taste
- 1/2 C cashews
- 1/2 C water
Preparation
Step 1
1. Heat the olive oil over medium heat until hot.
2. Add the onion and cook until translucent and slightly brown.
3. Add the garlic Worcestershire sauce, soy sauce, and mushrooms, cook until the mushrooms are soft.
4. Add the broth, and pepper simmer another 10-15 minutes.
5. While the soup is simmering blend the cashews in water and reserve in a measuring cup to add later.
6. Once the mushrooms are completely soft add the soup to the blender and blend until smooth.
7. Put the soup back in the pot and stir in the cashew cream, gently heat. Salt to taste.
8. Enjoy!!
Note: to make this even easier I just blended my cashews water with the soup, instead of separately. I also reserve some of the soup so that I don't blend didn't puree all of the soup because I like soup that is more chunky.