Soups

Vegan Mushroom Soup

Janette Fuschi
November 25, 2013
49

This vegan mushroom soup gets thick and creamy by using raw cashews.

4
1oz dried porcini mushrooms* (see note)
4 cups luke warm water
1 and 1/2 lb of mixed mushrooms, stems removed and chopped (I used 14oz cremini, , 4 oz portobello, 2 oz shitake, 4oz reconstituted porcini)
3 tablespoons olive oil
1 medium leeks, chop, then wash in a bowl of water, drain on a paper towel
1 clove garlic, grated
1/4 teaspoon ground coriander
1/4 teaspoon fresh rosemary, chopped
1 bay leaf
2/3 cup of raw cashews
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups of vegetable stock to thin out soup, if needed

*The 1oz of dried porcini mushrooms equals 4oz of fresh porcini mushrooms after reconstituting.
Directions In a large bowl, add the 4 cups of lukewarm water. Add the dried porcini mushrooms and allow to sit for 30 minutes to reconstitute. This will also be the mushroom stock for the soup. Using a...
See the full directions on my site
Nutritions

Calories
367

Sodium
883mg
36% DV

Fat
28g
43% DV

Protein
9g
19% DV

Carbs
28g
9% DV

Fiber
4g
17% DV
Diabetic-Friendly Boiled Dairy-Free Low-Calorie Gluten-Free Vegan Dinner Low-Fat Sugar Free Holidays/Special Occasions Low-Carbohydrate Vegetarian

Similar Recipes