Cream of Mushroom Soup (vegan)
Prep Notes
Since the shoppe were I sell my food is VEGAN. I have alot of fun taking a Classic and make it vegan and when it comes out as good as this...Is just FAB!!
Cooking Time
45 MINUTES
Yields
6-
Ingredients
1 yellow onion chopped
3 celery stalks chopped
2 medium carrots, chopped
16 oz cremimi mushrooms chopped
3 cloves garlic, minced
1 teaspoon. sea salt
2 teaspoons fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
1 bay leaf
4 cups organic vegetable broth ( I use Pacfic)
1 cup wild rice blend
Cashew Cream:
1/2 cup cashews soaked in water for 2 hours or more drained.
1 cup cashew milk
Directions
In large soup or stock-pot, heat the olive oil over medium heat.
Add the onion, celery, and carrots with a pinch of sea salt.
Cook for 6 minutes, stirring frequently, until the onions are soft and translucent. Add the fresh herbs, mushrooms, garlic, and white wine
.Cook, stirring frequently, for another 5 to 7 minutes, until the wine has cooked off the alcohol and the mushrooms have cooked down.Add the bay leaf, vegetable stock and wild rice to the pot. Bring to a boil and then reduce to a simmer.
Cover and simmer for approximately 40-45 minutes until the rice is cooked.While the soup simmers, make the cashew cream.
Add the cashew milk, pinch of sea salt and pepper, and the soaked cashews to a high speed blender and blend until smooth and creamy.
Remove the bay leaf from the soup and then stir in the cashew cream mixture.
Taste for seasonings and serve. If the soup is too thick for you liking, thin out with additional broth.