Cream of Mushroom Soup
Does what it says on the (non-existent) tin. A comforting soup for a starter, lunch or light evening meal
For the soup:
- 1 tbsp oil
- ½ white onion finely diced
- 4 cups white or chestnut mushrooms sliced
- 1 garlic clove minced
- ½ soaked cashews drained & rinsed
- 2 fresh sage leaves finely sliced
- 1 stick fresh thyme pull leaves from stem
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- Pinch of white pepper
- Pinch of nutmeg
- 4 cups water
For the croutons:
- Drizzle of olive oil
- 1-2 leaves fresh basil thinly sliced
- ½ tsp onion powder
- 2 slices thick cut bread cut into 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°C. 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.