Vegan “Cream” of Mushroom Soup

By foodiva

This is a healthy version of a creamy and delicious plant based mushroom soup. It may be healthy but it does not disappoint! It's creamy, earthy and oh so yummy.

Ingredients

• 5 cups of boiling water
• 0.5 oz dried chanterelle mushrooms (or any wild mushrooms)
• 1 tsp avocado oil
• 1 cup of finely minced onions
• 2 cloves of garlic crushed
• 1/2 lb of portabello mushrooms
• 1/2 lb of cremini mushrooms
• 1/3 cup of soaked cashews
• 1 organic vegetable boulon (dehydrated vegetables and sea salt)
• 4-5 springs of fresh thyme
• lemon wedges (optional)
• sea salt and pepper to taste

Preparation

Step 1

Instructions
Rinse dried chanterelle mushrooms under cool water to remove any dust or any other residue. Place in a bowl and cover with 5 cups of boiling water. Allow to steep for 20 minutes. The water will be used to make a base for the soup.
Place avocado oil in a deep pot, heat over medium heat and add in garlic and onions. Toss for a few minutes until onions are tender and translucent. Finely chop mushrooms and add to the pot. Cover and allow the mushrooms to wilt and release juices for 5-7 minutes. Adding a bit of salt will help the mushrooms release their juices. In the meantime, strain the soaking mushrooms, and add the water to the pot. Finely chop the strained mushrooms and set aside to be blended as part of the creamy base. Add in the thyme, and salt and pepper to taste. Cover and cook for 10-15 minutes.
Place soaked cashews into a blender and add half of the cooked soup, the chopped chanterelle mushrooms and vegetable bouillon. Blend until smooth and add back to the pot. Serve with some fresh thyme and a squeeze of lemon (optional).

Instructions