I love creamy soups, but I don’t love cream, so I’m always looking for ways to get the texture and taste without the heaviness of cream. I’ve heard of using cashew cream before, and finally got around to trying it. The verdict? So good! Next time I’d leave some of the mushroom pieces whole, but this is great as is.
I found this recipe on Joy the Baker.
What you need:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 pound cremini mushrooms, cleaned and sliced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cups vegetable broth (I used chicken)
- 1 teaspoon coarsely ground black pepper
- salt to taste
For the Cashew Cream:
- 1/2 cup raw cashews
- 1/2 cup water
What you do:
- Soak the cashews in the half cup of water and set aside.
- Heat the olive oil in a large pot on medium heat and add the onions, sautéing them until they are slightly browned. Add the garlic and cook for a minute more, then add the mushrooms, soy sauce and Worcestershire sauce. Cook for about 5 minutes, stirring occasionally.
- Add the broth and cook until the mushrooms are soft, about 10-15 minutes.
- In the meantime, puree the cashews until they combine with the water to make a smooth, thick liquid.
- When it is ready blend the soup until there are no large chunks of mushroom. Stir in the cashew cream. The original recipe says to strain the soup now, but I liked it the way it was.
- Reheat the soup and serve.
This one also freezes well. Enjoy!