Cream of Mushroom Soup
Cream of Mushroom Soup
PrintIngredients
- 1/2 large head cauliflower, broken into florets
- 2 tsp. vegan butter (soy-free if necessary)
- 8 oz. cremini mushrooms (or button mushrooms), sliced
- 2 tsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 1/2 cup 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 unsweetened nondairy milk (soy-free if necessary)
- 2 Tbsp. nutritional yeast
- 1 Tbsp. arrowroot powder (or cornstarch)
- 1 tsp. dried thyme
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
Instructions
- 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.
Makes 4 servings
Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Source
Use this soup in Kristy Turner’s recipe for Green Bean Casserole with Crunchy Onion Topping!
