By the Gracious Vegan
If you don’t have porcini mushroom powder, use ½ ounce dried porcinis (soak them in boiling water, then chop them and add to the soup, along with the soaking liquid). With several different mushroom varieties used here, the flavor is beguiling, while the cashews take care of the creamy texture.
Makes 6 servings
Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)
1 ¼ cups raw cashews
Water-sauté the following in a soup pot or Dutch oven until the onion and celery are soft, 5 minutes or more.
½ medium-large onion, chopped
1 celery stalk, chopped
¼ cup (packed) flat-leaf parsley, chopped
Add the following to the pot. Bring the soup to a boil, reduce the heat, and let it simmer 15-20 minutes, until the mushrooms are cooked through and tender.
½ pound cremini or white button mushrooms, sliced
1 pound assorted mushrooms such as shiitakes, Portobellos, oysters, maitakes, chanterelles, or morels, and sliced
1.5 – 2 Tablespoons porcini mushroom powder
2.5 cups water
½ Tablespoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
Use an immersion blender to puree the mushrooms to your desired level of chunkiness or smoothness.
Separately, drain the water from the cashews (if you soaked them) and blend them in a blender with 1 ½ cups fresh water until absolutely smooth.
Add the cashew cream to the soup, and stir it in. Blend the soup more, if desired. Season to taste with additional salt and vinegar or Braggs, starting with 1 teaspoon and tasting to see if you want more.
1-2 teaspoons golden balsamic or sherry vinegar (or Bragg’s Liquid Aminos)
Garnish with additional minced parsley if desired.
Timing: Hands-on time 30 minutes, total time 45 minutes
Nutrition: Whole-food unprocessed; WFPBNO
Nutritional information per serving: 175 calories, 11g fat, 2g sat. fat, 16g carbs, 18mg sodium, 9g fiber, 6g protein