The Pioneer Woman Tasty Kitchen
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Vegan Cream of Mushroom Soup

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Level: Easy

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Description

Cream of mushroom soup—without the cream. Blended cashew nuts make this soup creamy without altering the mushroom flavour!

Ingredients

  • ¾ ounces, weight Butter
  • ½ whole Onion, Diced
  • 2 cloves Garlic, Minced
  • ¾ pounds, 2-⅛ ounces, weight Mushrooms, Sliced
  • 1 ounces, weight Unsalted Cashew Nuts
  • 4 Tablespoons Water
  • 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Vegetable Stock
  • Black Pepper To Taste

Preparation

In a large saucepan, melt the butter and gently soften the onion and garlic over low heat. After a few minutes, add the mushrooms and continue to cook slowly.

Meanwhile, add the cashew nuts and water to a blender, and process until smooth and creamy.

Add the stock to the mushrooms and season with black pepper. Cook for a few more minutes.

Add the mushroom mix to the blender with the cashew cream, and blend into a smooth soup. Serve with crusty bread.

One Comment

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Profile photo of K. Aker

K. Aker on 1.19.2012

What type of “butter” do you use for this? Thanks.

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