Vegan "Cream" of Mushroom Soup
- Reviews 3
Ready In: 40 mins
Serves: 4
Yields: 1 Green Bean Casserole
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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