Creamy Mushroom Soup…hold the cream!

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I just love mushrooms. I am a certified mushroom fiend. But here’s the thing, I don’t really like mushroom soup…or at least not the ones I’ve tried so far. So when I saw a recipe for creamy mushroom soup in this month’s Vegetarian Times (February 2010), I just had to give it a try. Of course, I couldn’t just make it straight from the pages either….I had to modify it to suit my tastes. The recipe called for soy creamer, but I opted to use cashew paste instead. Using cashews not only gives the soup a creaminess, but helps to thicken it and adds a delicious nuttiness.

You will also note that I used more everyday mushrooms for the soup, but added some browned exotic mushrooms as a topper for flavor, texture and visual appeal. You can honestly use any mushrooms you want for this soup though and I think it would turn out amazing!

Creamy Mushroom Soup…hold the cream

2 cups low sodium vegetable broth
1 tablespoon olive oil
2 cups of fresh mushroom, mixed variety like button & crimini
1 cup of fresh mushrooms, exotic like shitake, oyster, king trumpet etc. can use dried as well
1 tablespoon butter
1/2 cup shallots, finely chopped
2 cloves garlic, finely minced
1/3 cup of red wine
1 cup of raw cashews
1/4 cup water
S +P to taste

  1. Add the cashews to the food processor and pulse until chopped. Add the water and blend until you get a watery paste. You can add more water to get the desired consistency.
  2. Heat oil in a large saucepan. Saute the mushrooms and shallots until they begin to soften. Add the garlic and continue to cook until garlic becomes fragrant. Add salt + pepper.
  3. Turn up heat and add the red wine. Simmer for about 2-3 minutes or until liquid is reduced by half.
  4. Reduce the heat and add the vegetable broth. Then add the cashew mixture and stir well.
  5. Cook for about 30 minutes.
  6. Add butter to a saute pan. Once melted, add exotic mushrooms and saute until browned. If using dried, soak beforehand.
  7. Transfer soup to the blender and puree until smooth. Ladle into bowls and top with the browned exotic mushrooms.

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13 comments

  1. I just got all the ingredients for this and will try it out tonight on the hubby. Thank you for posting it! I agree – hard to find nice creamy soups without the cream! And who wouldn’t love cashews… mmmm….

  2. Awesome! Glad it turned out well for you. I’m planning on making it again with different mushrooms.

  3. I’m so glad you posted this, and excited to try it this week. I’ve been looking for a cream-less version, but geez! Soy creamer! Of all the yuck. I hadn’t thought of using cashews. I am confused about the “1/4 cup” after the cashews. Is something left out?

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