Vegan "Cream" of Mushroom Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
1 Green Bean Casserole
- Serves:
- 4
ingredients
- 2 lbs sliced mushrooms (fresh organic is the best)
- 1⁄3 cup I Can't Believe It's Not Butter® Spread
- 2 -4 cloves garlic, chopped (to your liking)
- 1⁄2 lb cashews
- 5 cups water
- 1 tablespoon chili powder (add as little or much as you like)
- 1⁄4 cup mixed Italian herbs (add a little at a time)
- 1 tablespoon salt (add as little or much as you like)
- 1 tablespoon ground nutmeg (add as little or much as you like)
directions
- In a 4 quart pot, saute the mushrooms in soy butter till they get soft.
- Add the garlic, continue to stir occassionally.
- Saute on low heat for 10 minutes.
- In a blender, puree the cashews with the water.
- The smoother the better.
- Pour pureed cashews into the pot with the mushrooms.
- Add the chili powder, nutmeg, salt and Italian Seasonings.
- Stir frequently until it begins to thicken.
- *you may add corn starch to help thicken the soup, depending on how thick you want it.
- Season to taste, add more flavor by adding more nutmeg and chili powder and garlic powder.
- Serve.
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Reviews
-
Wow this was good! And really easy. I was initially worried about whether the cashews would completely puree in my blender, but they did and it resulted in a really rich creamy soup that doesn't have strange flavor undertones. I've tried making vegan creamy soups before and this is by far the best. The only thing I changed was that I added a couple teaspoons of better Than Bouillon Un-Chicken base, I just thought it gave it alittle more oomph. I also used Organic Smart Balance instead of ICBINB So I overall love this recipe and will use it again. I think I will try making other vegetable soups this way as well.
RECIPE SUBMITTED BY
I live on a military instillation called Fort Hunter Liggett. I work at Lake San Antonio Resorts. I think my favorite cookbook is one made by one of the ladies in my church, "Adventist Cooking". I love to cook for large groups. I love to try different things and see what kind of reactions I get. I tend to stray from the recipes because I like to "add" a dash of me into each recipe. I think my biggest pet peeve would have to be a recipe that you "have" to follow.