Ingredients
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup raw cashews, soaked overnight
- 2 sprigs fresh thyme
- Salt and pepper, to taste
Directions
1 In a large pot, heat the olive oil over medium heat.
2 Add the chopped onion and minced garlic to the pot and saut for 3-4 minutes until softened.
3 Add the sliced mushrooms to the pot and continue to cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 10-12 minutes.
4 Pour the vegetable broth into the pot, along with the fresh thyme sprigs, and bring the mixture to a boil.
5 Reduce the heat to low and let the soup simmer for 15-20 minutes.
6 In a blender or food processor, blend the soaked cashews with 1/2 cup of water until smooth and creamy.
7 Add the cashew cream to the soup and stir to combine. Season with salt and pepper to taste.
8 Serve hot and enjoy!
This creamy mushroom soup is a rich and indulgent soup that’s perfect for colder weather. The combination of sauted mushrooms, onion, garlic, and thyme create a deep and savory flavor, while the addition of cashew cream adds a luxurious and creamy texture. This soup is perfect for a light lunch or a cozy dinner at home, and can be served with crusty bread or a simple green salad on the side.
