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
- 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.
- 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.
- Turn up heat and add the red wine. Simmer for about 2-3 minutes or until liquid is reduced by half.
- Reduce the heat and add the vegetable broth. Then add the cashew mixture and stir well.
- Cook for about 30 minutes.
- Add butter to a saute pan. Once melted, add exotic mushrooms and saute until browned. If using dried, soak beforehand.
- Transfer soup to the blender and puree until smooth. Ladle into bowls and top with the browned exotic mushrooms.