Cream of Mushroom Soup

Does what it says on the (non-existent) tin. A comforting soup for a starter, lunch or light evening meal.

Ingredients (serves 2 as a main, 4 as a starter)

  • 1 tbsp oil
  • 1/2 white onion (diced)
  • 4 cups white or chestnut mushrooms (sliced)
  • 1 garlic clove (minced)
  • 1/2 cup soaked cashews (drained and rinsed)
  • 2 sage leaves (thinly sliced)
  • 1 stick of thyme (leaves pulled from the stick)
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Pinch of white pepper
  • Pinch of nutmeg
  • 4 cups of water

For the croutons:

  • Drizzle of olive oil
  • Fresh basil (thinly sliced)
  • 1/2 tsp onion powder
  • 2 slices of thick cut bread (cut in large cubes)


Add 1 tbsp of oil to a large saucepan. Add the diced onion and allow to cook for a couple of minutes before adding all of the mushrooms. Soften for 5 minutes until the mushrooms have started to cook down.

Meanwhile add the soaked cashews to a blender with 1 cup of water until the cashews are completely blended.

Once the mushrooms are softened, add the crushed garlic. Sauté for 5 more minutes before adding in the cashew mixture.

Add all of the herbs and spices along with the remaining 3 cups of water. Simmer for 15-20 minutes on a medium heat until it reduces to a consistency which thickly coats the back of a wooden spoon. Stir regularly throughout cooking.

While the soup is simmering, preheat the oven to 180 degrees celsius. Add the oil, chopped basil and onion powder to a mixing bowl and beat together with a fork. Add the bread cubes and toss until all the cubes are evenly coated. Place on a baking tray and cook for 5-10 minutes until golden brown.

Before serving take out the bay leaf, ladle into bowls and top with more chopped sage, ground black pepper and the croutons. You can also drizzle over some vegan cream if you’re going for a fancier look.

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