Go Back
Add fried mushrooms to the soup and serve with garlic croutons

Mushroom cream soup

A velvety and vegan mushroom soup made everyone will love
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes

Equipment

  • Hand Blender/StandBlender

Ingredients

  • 1 tbsp olive oil
  • ½ cup chopped white onion
  • 5 cups chopped portobello mushrooms
  • 4 mushroom caps sliced
  • 2 garlic cloves minced
  • 1 potato thinly sliced
  • ½ cup cashews
  • 1 sprig fresh thyme
  • ¾ cup dry white wine
  • 1 can full-fat coconut milk
  • 1 ½ cup vegetable stock
  • ¾ tsp sea salt
  • ½ tsp ground black pepper

Instructions

  • Prepare your vegetables for cooking, wash and cut them.
  • In the pan on medium heat add olive oil, chopped onion, garlic, mushrooms and potato, fry it for a few minutes.
    In the pan on medium heat add olive oil, chopped onion, garlic, mushrooms and potato, fry it for a few minutes
  • When the vegetables are browned add in species, thyme, coconut milk, wine and vegetable stock, simmer for 10 minutes.
    When the vegetables are browned add in species thyme coconut milk wine and vegetable stock
  • Pour it into the blender, add in cashews and blend on high. You can also use hand blender but this will take a little more time until it all smooth.
    You can also use hand blender but this will take a little more time until it all smooth
  • Place the pan back to the heat, add in olive oil, sliced mushrooms caps and seasonings, sauté for a few minutes.
    Place the pan back to the heat add in olive oil sliced mushrooms caps and seasonings
  • Add fried mushrooms to the soup and serve with garlic croutons.
    Add fried mushrooms to the soup and serve with garlic croutons

Video

Tried this recipe?Mention @DaringKitchen or tag #thedaringkitchen!