This velvety vegan cream of mushroom soup is a umami-rich staple, good by the bowl or as a base for casseroles. It comes collectively simply by mixing savory sautéed mushrooms into a fast cashew cream, leading to a silky purée with a concentrated taste that far surpasses something from a can.
My mother has all the time cherished thick, puréed vegetable soups (or potages, as they’re identified in France), and mushroom is her favourite. Her desire was the preliminary spark for this recipe, however I had a sensible aim as properly.
I needed a healthful, vegan model of the traditional canned cream of mushroom soup that serves as a base for therefore many consolation meals favorites, like vacation inexperienced bean casserole. The dairy-free store-bought choices on this class are sometimes underwhelming, and I knew there needed to be a greater approach.
What I really like about this technique is its streamlined high quality; primarily, it’s a means of sautéing, then mixing. You don’t have to make a separate batch of vegan cashew cream as you do for different soup recipes I’ve shared. As a substitute, you create a thick cashew and broth base straight within the blender, add your sautéed mushrooms, and let the equipment do the work. There are not any mushroom items swimming round right here; the soup is a savory purée that works as a chic appetizer or a high-quality constructing block for nostalgic recipes.
The Dairy-Free Base
Not like conventional recipes that depend on heavy cream, a flour-based roux, or potatoes for physique, this cream of mushroom soup achieves its richness by (you guessed it) cashews.
I used to be impressed by a way from Wil Yeung, by which uncooked cashews are blended straight right into a mushroom soup combination. Normally, I stir a couple of tablespoons of pre-made cashew cream right into a soup on the finish, however that necessitates a separate step.
You’ll be able to bypass that additional work right here. By mixing the soaked cashews with only one cup of broth first, you create a thick, clean cream basis earlier than including the mushrooms. As a result of the ingredient listing is minimal—simply mushrooms, garlic, olive oil, and seasoning—the flavour is concentrated. It is a cream of mushroom soup that tastes really and vibrantly of mushrooms, undiluted by dairy or starches.
Notes on the Course of
To get essentially the most from this recipe, each when it comes to texture and style, there are some things to remember:
- For tender mushrooms: Begin the mushrooms in a coated pot or massive sauté pan for the primary two minutes. This “steam-sauté” technique helps them launch their juices shortly with out absorbing an excessive amount of oil.
- The Creamy Base: Mixing the soaked cashews with broth first ensures they’re totally pulverized earlier than the mushrooms are added. This eliminates the necessity to put together a separate cashew cream, saving you time and a minimum of one spherical of cleansing the blender.
- The Proper Blender: For a really silky texture, a high-speed standing blender is greatest. In case your blender isn’t high-speed, take an additional minute throughout step three to make sure the combination is completely clean. If you happen to use an immersion blender, I like to recommend making cashew cream individually and stirring it in on the finish; I embrace directions within the recipe card.
- Minimal Garnishes: I normally hold the toppings minimal to underscore the soup’s pretty simplicity. A light-weight drizzle of olive oil and some snipped chives are my favourite method to end it.
Selecting Your Elements
I sometimes use delicate white button or cremini mushrooms after I make the soup, however you’ll be able to simply incorporate shiitake, oyster, porcini, or portobello mushrooms for deeper taste notes.
I don’t advocate substituting the cashews; their delicate, buttery taste permits the style of the mushrooms to shine. Search for cashews labeled as “uncooked” (which are literally heat-treated for security, however unroasted and unsalted).
The flavour right here is mushroom-forward however balanced; as a result of the soup isn’t aggressively garlicky or heavy, it may be added to different recipes with out overpowering their components.
A nutritious multitasker
What I really like most about this soup is its versatility. It may possibly function a dinnertime appetizer, a lightweight lunch with a sandwich, or perhaps a savory afternoon snack to sip out of your favourite outsized mug.
The soup can also be an ideal base ingredient for plant-based renditions of recipes like inexperienced bean casserole or pot pie. Because the soup retains properly within the fridge for as much as 4 days, it’s a simple element to organize forward of time for extra intensive vacation cooking.
Velvety Vegan Cream of Mushroom Soup
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Yields: 4 servings
- 2 tablespoons olive oil (plus additional for drizzling)
- 1 1/2 kilos cleaned and sliced or roughly chopped white button, cremini, or child bella mushrooms (680 g)
- 1/8 teaspoon salt ( pinch)
- Just a few turns freshly floor black pepper
- 2 cloves garlic, minced
- 4 cups vegetable broth, divided (950 mL)
- 1/3 cup unroasted and unsalted cashews, soaked for two hours previous to preparation, then drained (45 g)
- Snipped chives (elective, for garnishing)
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Warmth the olive oil in a big, heavy-bottomed pot over medium warmth. Add the mushrooms, salt, and pepper. Cowl the pot and permit them to cook dinner for two minutes, then uncover and stir them. Proceed to cook dinner for 3-4minutes, stirring each minute or so, till the mushrooms start to launch their juices. Add the garlic to the pot and stir.
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Proceed to sauté the mushrooms for one more 6-8 minutes, stirring sometimes, or till the mushrooms are gotten smaller and totally tender.
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Place 1 cup (240ml) of broth into a robust blender, together with the cashews. Mix for 1-2 minutes, or till the cashews are totally blended and you’ve got a mix that resembles a unfastened cashew cream.
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Add the sautéed mushrooms and remaining broth to the blender. Mix for one more 1-2 minutes, or till you will have a clean, puréed soup.
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Pour the soup again into your soup pot over low warmth. As soon as the soup is scorching, style it and regulate salt and pepper to your liking.
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Spoon the soup into bowls and garnish with a drizzle of additional olive oil and/or some snipped chives. Serve.
I like to recommend a high-speed, standing blender to realize a really velvety, puréed texture. If you happen to work with an immersion blender, then I like to recommend the next changes:
1. Add three cups / 710 mL of broth to the pot on the finish of step two, then carry the combination to a low simmer. Flip off the warmth. Use your immersion blender to mix the mushrooms until the combination is as clean as doable.
2. You probably have a meals processor, skip step 3 and make a batch of all-purpose cashew cream in your meals processor a day or two forward of time. Stir 3/4 cup (180 mL) into the soup after mixing the mushrooms together with your immersion blender. If you happen to don’t have a meals processor, then skip step 3 and substitute 1 cup (180 mL) of unsweetened vegan creamer or coconut milk for the cashew mix.
Recipe impressed by Wil Yeung’s creamy mushroom soup, as advised to Food52.
Whether or not you’re serving the soup as an appetizer for buddies or utilizing it to simplify your subsequent vacation casserole, I hope it’ll carry you a way of consolation, accompanied by ease. Take pleasure in!
xo
