Recipe: Vegan Cream of Mushroom Soup

Ingredients

¼ cup extra-virgin olive oil
12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces
1 large sweet onion, finely chopped
2 shallots finely chopped
to taste Kosher salt
4 cloves garlic, thinly sliced
⅓ cup dry white wine
¼ cup raw cashews
1 Tbsp. red or white miso
to taste Freshly ground black pepper

Heat oil in a large pot and cook mushrooms until browned, then transfer to a plate.
Add onion and shallots to the pot, season with salt, and cook until soft. Add garlic and cook until fragrant, then add wine and evaporate.
Add water and return mushrooms to the pot, bringing it to a simmer.
Blend 2 cups of the soup with cashews and miso until smooth, then stir back into the pot and simmer.
In a small saucepan, simmer oil, garlic, thyme, and pepper until garlic is tender.
Ladle soup into bowls and drizzle with the garlicky oil.

Servings

Calories

250

Total fat

18g

Total carbohydrates

20g

Total protein

Sodium

300mg

Cholesterol

0mg