Vegan Cream of Mushroom Soup
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- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 shallot minced
- 2 1/4 lb mushrooms, sliced
- 4 sprigs fresh thyme
- 1/2 cup white wine
- 3 cups of vegetable broth
- 2 1/2 cashew milk
- 1/3 cup of arrowroot flour
Heat oil in a heavy bottomed pot. Add the chopped onion and minced garlic and shallot. Cook on low heat, stirring occasionally until they clarify.
While the onion mixture is cooking, slice mushrooms and then add them to the onion mixture. Cover pot, still over low heat so that mushrooms cook and release their juice.
Pour in white wine and cook for another five minutes so that wine reduces and alcohol is cooked off. Add 2 ½ cups of broth, Cashew milk, thyme and salt and pepper.
Add the arrowroot flour to the last ½ cup of vegetable broth and stir until smooth and no lumps remain.
Using a slotted spoon, remove enough of the mushrooms so that when you puree the soup, you can add them back to give the soup some texture.
Slowly pour broth/arrowroot mixture to pot and stir quickly as soup thickens. Using a hand blender, puree the broth and mushrooms left in pot until smooth. If you set aside some mushrooms, add them back to the pot.
Serve into bowls and garnish as you wish. Enjoy!