Half a cup of raw cashews
1/2 cup of olive oil
1 small onion cut into small pieces and 3 cloves of garlic finely chopped
1.5 pounds of sliced cremini mushrooms
1/4 cup of self-rising flour
2 cups of vegetable broth and 6 sprigs of thyme tied together.
Two leaves from the bay tree.
One-third of a teaspoon of salt from the sea
1/2 teaspoon of pepper
1 tablespoon of miso paste, either red or white.
What should you do?
What should be done:
First, heat up some water and pour it over the cashews in a small container. Allow them to sit in the liquid for a short time. Save it for when you need it.
Spices for Cooking with Oil: Heat the olive oil in a large pot over medium-high heat. Add diced garlic and onion. Cook the onions in a pan for about 7 minutes until they are soft and see-through.
Mushrooms: Add the sliced mushrooms with the rest of the ingredients. Once the mushrooms start to get soft and smell good, cook them for another 5 to 7 minutes.
Add regular flour to the mushrooms and mix well to thicken the soup. To remove the taste of raw flour, cook for an additional 2 minutes. Make a thick mixture by slowly pouring 1/2 cup of vegetable broth while stirring continuously.
Place the bay leaves, pepper, salt, and thyme sprigs in a pot and heat until it starts to bubble. Cooking the mixture gently for 5 minutes will let the flavors blend together. Pour the remaining vegetable broth afterwards. Lower the heat, cover the pot, and let the soup cook gently for 10 to 15 minutes.
Prepare the cashew cream by putting the soaked cashews into a powerful blender while the soup is cooking. Mix the miso with 3/4 cup of water. Prepare the cashew cream by blending the cashews until they become very smooth.
Use cashew cream. Heat the soup until it starts to bubble gently, then mix in the cashew cream. Mix the cream well into the soup by stirring gently; this will make it smooth and creamy.
The final detail: To fully enjoy the flavor of the soup and avoid any tough pieces, remove the bay leaves and thyme sprigs before serving.
Delicious Tips:
To make the soup even better, add a bit of truffle oil and chopped parsley on top of each bowl.
A basic green salad or some warm, crusty bread will complement the meal and make it more delicious.
This soup can be stored in the refrigerator for up to three days if made ahead of time and covered. Heat it gently in a pan over low heat until it is ready to be eaten.
Vegan Mushroom Soup is a smooth and comforting dish that is perfect for any occasion due to its mix of nutritious ingredients. This smooth soup will soon become a favorite in your kitchen due to its rich flavors. This meal will delight your taste buds and make you happy, whether you’re enjoying it for a cozy night at home or as a fancy starter at a dinner gathering.
