Creamy Vegan mushroom soup

Mushroom soup is one of my favourite comfort foods. During the 21 day Daniel fast one must remove dairy, which systematically cuts out all dairy. One could replace it with coconut cream but sometimes you just don’t want that coconut flavour… like in the case of wild mushroom soup…so often times that means you go without certain foods we love – that is until today!

Yes- have your soup, eat it with all its great full flavour! The non dairy, super creamy, wild mushroom soup that was featured on feasting at home has a vegan option, perfect alternative for those needing to watch meat and dairy!

The secret – cashews! Seriously, soaked cashews when blended turn into a thick yogurt or sour cream like texture with a mild nutty flavour. Pretty bland on their own but perfect for Pastas and soups. Sounds weird for those used to eating dairy but trust me it works! You can find the cashew cream recipe HERE

Because this does require soaking nuts plan to make this soup the next day. Or whip up your cashew cream in advance and make it when ever you feel like it.

Creamy Mushroom Soup

  • tablespoons olive oil,
  • one large onion, diced (or two fat shallots)
  • 4 garlic cloves, rough chopped
  • 1 lb mixed mushrooms, sliced
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, chopped (or thyme)
  • 1/4 cup marsala wine or red wine (optional) or water
  • 5 tablespoons flour
  • 3 cups hot veggie stock
  • 1/2 cup to 1 cup cashew cream (or another non dairy milk if nut allergy)
  • pepper to taste

  • Heat oil or butter in a large, heavy-bottom pot or dutch oven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.
  • Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking wine if using – Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Reserve 1/4 of mushroom for garnish (optional)
  • Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken.
  • Stir in the cashew cream until fully incorporated.
  • Season with pepper and taste for salt.
  • If you would like a thinner soup, add a little more broth, readjusting the salt.
  • Garnish and serve.

3 Comments Add yours

  1. Teresa MCILWAIN says:

    This mushroom soup is the most divine soup I’ve ever made! I’m not even a huge fan of mushrooms. I made a couple mistakes following the recipe but it all turned out…mmmmm

    Liked by 2 people

    1. I am so glad u liked it. Aren’t cashews crazy?

      Liked by 1 person

  2. jlcrossm says:

    Soo very flavourful, delicious and creamy! Yum!!!❤


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