Vegan Cream of Mushroom Soup Recipe: Day 3, Soup 1
Who would have thought that you could make a cream of anything soup without rich, delicious cream! And who would have thought that even if you made one such soup, it would be just as creamy and just as delicious!
Vegan chef Wil Yeung changed my mind on this when I tried this vegan cream of mushroom soup recipe of his. It is ‘oh so delicious’, it had me licking the bowl off with the soft insides of sourdough bread.
Just like with all my soups, I have improvised the recipe according to the stuff I had available in my kitchen but here’s a video of the original recipe before we proceed on to mine.
Vegan Cream of Mushroom Soup Ingredients
500 gms baby portobello (brown) mushrooms (I used button mushrooms since I had a packet handy), thinly sliced
4 – 5 cups of vegetable stock / broth
3 – 4 garlic cloves finely chopped
1 medium-sized onion, roughly chopped
1/2 a potato, roughly chopped
1/4 cup of cashews, soaked overnight
2 tbsp olive oil
Salt and pepper to taste
Vegan Cream of Mushroom Soup Instructions
Take half your mushrooms, stir fry them in olive oil, season with salt and set aside.
In a soup pot, heat some olive oil and lightly fry the garlic. Then add the chopped onion and the roughly chopped potato. Soften the onion and then add the mushrooms. Stir fry on medium-high flame and add the vegetable stock. Once the contents come to a boil, lower the flame and let the soup simmer.
In a blender, add the soaked cashews, drizzle some olive oil, add some salt and blend into a smooth paste. Add this cashew paste to the simmering soup mixture and let it cook for a few minutes. Take the pot off the flame and let the contents cool down.
Once the contents have cooled, transfer the entire pot to a blender and whisk to a creamy, soupy texture. Pour the pureed soup back into the soup pot and heat on a low flame. Add the stir-fried mushrooms set aside in the first step, and season the soup with salt and pepper.
Serve nice and hot. And as chef Wil Yeung suggests, you can garnish with a drizzle of olive oil if you please. Here’s how my mushroom soup looks like, drastically different from chef Wil’s beautiful presentation, but amazingly delicious nevertheless.