This easy cream of mushroom soup is a great dairy free alternative that does not slack on flavor. This soup uses cashew cream sauce and a variety of mushrooms that will satisfy anyone on a vegan, whole30, paleo or low carb diet.
Whole30, Paleo, Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 90 minutes
Yield: 8 servings
1.5 cups Raw Cashews
24 oz Mushrooms, chopped
1 medium White Onion, diced
½ cup Celery, chopped
2 tsp Garlic, minced
4 cups Vegetable stock or water
1 tbsp Fresh Rosemary, chopped
1 tbsp Fresh Thyme, chopped
2 tsp Avocado Oil
½ tsp Sea Salt
¼ tsp Black Pepper
- Add raw cashews to a jar and cover with clean filtered water. Let sit for 6 hours or overnight in the fridge. To save time, soak them in very hot water for 1-2 hours until they are soft. Once ready to make your soup, drain and rinse them and add them to a high-speed blender.
- Heat up avocado oil in a large sauce pot over medium high heat. Sauté your mushrooms, celery, onions, and garlic for about 5 minutes or until onions start to become translucent. Toss in your chopped mushrooms, thyme, rosemary salt and pepper. Add in The New Primal Coconut Aminosand continue to sauté until mushrooms are cooked through and have released all their water.
- Add the cooked mushrooms to your blender along with the soaked cashews and the vegetable broth or stock. Blend in a high-speed blender on high until soup is creamy.
- Add soup back into the sauce pot and heat it through over medium heat. Adjust seasonings if necessary and serve hot.
This recipe was created by Valerie Skinner of Thyme and JOY.