This Vegan Cream of Mushroom is so rich and loaded with flavor yet deceptively light and healthy! Dried porcini mushrooms are steeped with rosemary and then blended with a small amount of cashews, while fresh mushrooms are slowly caramelized with onion and garlic. The result is a deeply satisfying vegan cream of mushroom soup worth savoring. WFPB and free from oil, gluten, and coconut.Yield: makes 8 cups
½ouncedried porcini mushrooms - Often sold in 1 ounce packets, this allows you to make 2 batches of soup from one pack. See Notes.
2teaspoonschopped fresh rosemary or 1 tsp dried
2cupswater, divided
1mediumyellow onion, chopped
16ouncescremini (baby bella) mushrooms, sliced
black pepper
4clovesgarlic, divided; mince 2 cloves and leave 2 whole
½cupraw cashews
4cupsvegetable broth
2tablespoonstamari (GF) or soy sauce
2tablespoonsarrowroot starch or corn starch
Instructions
Combine the porcinis and rosemary in a small bowl. Bring 1 cup of water to a boil, and pour into the bowl. Steep for 20 minutes.
Preheat a large soup pot over medium heat. Add the onion and ¼ cup broth. Stirring occasionally, cook 3 to 5 minutes or until translucent. Add the sliced mushrooms, and continue to cook until softened and lightly caramelized, about 15 to 20 minutes.
In the meantime, combine the mushroom-rosemary "tea" with the cashews and 2 whole cloves of garlic in a blender. Blend until smooth, adding a bit of the broth to keep it moving, if needed. Set aside.
To the soup pot add black pepper, 2 cloves of minced garlic, and tamari, and cook for another 2 to 3 minutes or until all moisture has evaporated.
Add the remaining broth to the soup pot and bring to a simmer. Whisk in the blended mixture.
Dissolve the arrowroot into the remaining cup of water. Add this to the soup pot, and continue to whisk/stir. Cook until thickened, about 3 minutes.
Video
Notes
Dried mushrooms: don't have these? Increase fresh mushrooms to 2 lbs (32 oz) and blend a portion of them after sauteing.Condensed option: for a thicker, condensed mushroom soup omit the 2nd cup of water and dissolve the starch in the broth instead. This condensed mushroom soup can be used as a sauce for pasta, or simmered with vegan meatballs, tofu, tempeh, etc.Store: refrigerate leftover soup for up to 5 days, or freeze for up to one month.