Cream of Mushroom Soup

By vdub

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 3 large carrots, chopped
• 1 pound cremini mushrooms, chopped
• 5 cups water or stock
• few sprigs fresh thyme (pull the leaves from the stems)
• few sprigs fresh rosemary
• 1 teaspoon freshly ground black pepper
• 3 teaspoons Herbamare, or to taste
• 1/2 cup raw cashews, soaked for 2 hours (disgard liquid)
• 2 tablespoons sweet rice flour

Preparation

Step 1

Saute the onions in the olive oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and mushrooms; saute for a few minutes more.
Add the water, herbs, pepper, and salt. Cover and simmer for about 25 to 30 minutes. Remove from heat and ladle some of the soup into a blender. Add the cashews and sweet rice flour. Blend on high until smooth and creamy; transfer to a clean pot. Puree the remaining soup in batches (you can blend it for just a short time for more texture or longer for a smoother consistency).
Stir the soup together to mix the cashew cream in with the rest of the blended batches. Taste and add more salt if necessary or more water for a thinner consistency. Simmer over low heat for a few minutes to meld the flavors.
Garnish each bowl with sliced and sauteed mushrooms, chopped fresh parsley, and edible flowers.