Cream of Mushroom Soup

By weavincanuck

Ingredients

• 2 tablespoons salted butter, olive oil, or soy-free butter replacement
• 1/2 pound crimini mushrooms, chopped
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1/8 cup sherry cooking wine (omit for SCD)
• 3 cups vegetable broth, low sodium
• 2 teaspoons sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 3/4 cup cashew cream (recipe to follow)

Details

Servings 4
Adapted from againstallgrain.com

Preparation

Step 1

Instructions
Saute the mushrooms, shallot and garlic over medium heat for 10 minutes, until the liquid has mostly evaporated.
Pour in the cooking wine, then bring to a boil and wait until it has reduced by half, about 5 minutes.
Pour in the vegetable broth, salt, pepper, and thyme. Simmer for 5 minutes then add the cashew cream.
Use an immersion blender and pulse a few times to incorporate the cashew cream. If you like your soup less chunky, continue blending until the mushrooms are smooth. Alternatively, add the soup to a blender and blend until desired consistency. Be careful when blending hot liquids, it has the tendency to splatter.
Serve with a little drizzle of truffle oil and fresh thyme.

To Make the Cashew Cream

Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes. Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similiar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.