Cashew nut substitute
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- 1 1/2 pounds of mixed mushrooms, chopped
- 3 tablespoons olive oil
- 1 medium leek, chop, then wash in a bowl of water, drain on a paper towel
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 clove garlic, finely chopped
- 1/4 teaspoon fresh rosemary, chopped
- 2/3 cup of raw cashews (or 1/2 cup potato, peeled and chopped)
- 4 cups vegetable stock
- To a large saucepan, add the olive oil over medium-high heat. Add all the mushrooms, sauté until soft and browned. Remove 1/3 of mushrooms and set aside to add to soup later.
- Add the leeks, salt and pepper. Continue to sauté until leeks are soft. Add the garlic and rosemary, cook for 2 minutes. Add the cashews (or potato) and vegetable stock. Bring to a boil, reduce heat and simmer for 15 minutes.
- If you have an immersion blender, use this to blend the soup in the pan. If not, transfer 1/4 to a blender and blend until smooth, if it's too thick, add a little water to get the consistency you like. Transfer to a bowl and continue with the rest of the soup.
- Put all the soup back into the soup pan, add the mushrooms that were set aside. Reheat and test for seasoning, add salt if needed. Serve.
Serving Size:1 cup
Amount Per Serving: Calories: 193 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 359mg Carbohydrates: 14g Fiber: 3g Sugar: 4g Protein: 6g