Cream of Mushroom Soup
Creamy and surprisingly tasty, this mushroom soup is perfect for your cold evenings! A homemade cream of mushroom soup that is full of flavor and so easy to make, and you'll never buy the canned version again. Now, I'm happy to share this recipe with my friends and family.
Servings 3 cup(840ml)
- ½ large (1½-2 lb/680-900g) head cauliflower, broken into florets
- 2 tsp vegan butter (soy-free if necessary)
- 8 oz (225g) cremini mushrooms (or button mushrooms), sliced
- 2 tsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- ½ cup (75g) raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)
- 1 cup (240ml) unsweetened nondairy milk (soy-free if necessary)
- 2 tbsp nutritional yeast
- 1 tbsp arrowroot powder (or cornstarch)
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp salt
- Place the cauliflower in a steamer basket over a pot of boiling water and cover. Steam the cauliflower until tender, 7 to 10 minutes.
- Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and liquid aminos and cook until tender, about 8 minutes. Remove from the heat.
- Combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt in a blender and blend until smooth. Add the mushrooms(and if desired, their cooking liquid) and pulse until they’re in small bits incorporated throughout. You can use the soup right away in a recipe.
- If you are not using it right away, let it cool completely before transferring to an airtight container. The soup will keep for 5 to 7 days in the fridge or 2 months in the freezer. If you freeze it, let it thaw completely before using.
VARIATION Turn this into the type of soup you eat in a bowl (novel idea, I know, but settle down, casserole lover): Combine the soup with 2 cups(480ml) water or low-sodium vegetable broth in a pot and heat over medium heat, stirring occasionally, until heated through.