Dairy Free Mushroom Soup (vegan)

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This mushroom soup is rich and creamy - without the dairy. An elegant and comforting dish with deep flavor.

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 169kcal

Heat 1 Tablespoon of extra virgin olive oil in a Dutch oven or other large pot for soup over medium-high heat.
Once hot, add the onions and sauté for 2-3 minutes
Add the garlic and sauté for 1-2 minutes, just until the onions and garlic are both soft and fragrant.
Add the butter, and once it's melted, add the mushrooms.
Cook the mushrooms, onions, and garlic together for about 5 minutes, just until the mushrooms start to get soft.
Season with salt and pepper.
Pour in the white wine and deglaze the pan if needed by gently scraping up any browned bits at the bottom of the pan with a wooden spoon.
Pour in the vegetable broth. Tie the herbs - rosemary, thyme, and bay leaves - together with kitchen string and add them with the other ingredients (see Notes).
Stir gently and bring to a boil. Once boiling, lower the heat, cover, and simmer on low for about 15 minutes.
After that time, uncover the pot, carefully remove the herbs and discard.
Then use a ladle to scoop out about 2 to 2½ cups of the soup mixture (make sure you get some of the mushrooms in there!) into a high powered blender. Add the cashews and soy sauce. Blend until smooth, starting at a low speed and gradually increasing to about medium or medium high speed.
Pour the blended soup mixture back into the Dutch oven, then simmer on low-medium for about 5-10 minutes, stirring occasionally.
Serve with a sprinkling of chopped parsley and a little drizzle of extra virgin olive oil just before serving.

Makes approximately 4-6 servings.

TIPS:

Soak the cashews in a large bowl with cold water for at least 30 minutes and up to overnight. This makes the cashews easier to blend and will result in a smoother soup. I prefer to soak cashews overnight, but if you're in a pinch, soak them for at least 30 minutes and blend on a higher speed for more time.
Tying the sprigs of rosemary and thyme and the bay leaves together with kitchen twine into a "bouquet" makes it easier to take them out. You definitely need to remember to remove these before blending and serving!
Garlic lovers will want to use the full 8 cloves of garlic. But if you've got larger cloves or you simply want to use less garlic, you can make this recipe with 6 cloves instead.
To keep it vegan, check packaging to ensure the butter and soy sauce you use are vegan.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.