Cream of Mushroom Soup

By SmartyPlants | December 3, 2020
Makes 4-6 servings
Creamy and satisfying, this bowl of fungi deliciousness will make you very happy.

Ingredients

1/2 oz. dried mushrooms, wild, porcini or another type
1/2 teaspoon dried thyme
5 cloves garlic, 3 cloves minced and 2 left whole
1  yellow onion, chopped
3 1/2 cups cremini mushrooms, sliced
12 turns freshly ground black pepper
1/2 cup raw cashews
6 cups vegetable broth, divided
1 tablespoon miso
1 1/2 teaspoons sea salt, more to taste
1 tablespoon arrowroot powder

Directions

  1. In a small saucepan, bring 1 cup of the veggie broth to a boil. Turn off the heat. Add the dried mushrooms, thyme and 2 whole garlic cloves and stir. Let this sit for at least 15 minutes.

  2. Heat a large soup pot over medium heat. Add the onions and cook for about 7-8 minutes, until they are browning and softening, stirring occasionally. Add a splash of water if they start to stick. Keep an eye on them.

  3. Add the sliced mushrooms to the soup pot with the onions, and sauté for about 8-10 minutes, stirring often, until they have softened and browned. Deglaze the bottom of the pot with a splash of water as needed if things are sticking.

  4. Place the mushrooms, thyme and garlic from the saucepan into a high-speed blender, along with the cashews. Blend, adding a splash of water if needed, until smooth and there are no chunks of cashews left. Set aside for now.

  5. To the soup pot add the remaining 3 cloves of minced garlic, the black pepper, miso, salt, and a splash or two of water to help mix in the miso. Let this cook for another 2 to 3 minutes.

  6. Add 4 cups of veggie broth to the soup pot and bring everything to a simmer, and then whisk in the cashew mixture from your blender.

  7. In a small bowl, dissolve the arrowroot powder in the remaining 1 cup of broth, add this to the soup pot, and continue to stir. Cook for about another 5 minutes, until the soup thickens. Don’t let it boil or you’ll lose the special healing power of the miso!

  8. Serve with crusty, whole grain bread or homemade croutons!

Recipe Notes

Tip: Add a few grinds of black pepper and a sprinkle of thyme over each bowl if you’re feelin’ it.

Arrowroot powder is a root vegetable—a tropical plant known as Maranta arundinacea—that is ground into a powder. It’s a great, healthy thickener for soups and sauces.



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