@liveeatlearn: Creamy, dreamy, and full of umami—this vegan mushroom soup is perfect for those cozy nights in. “The cashew base in this recipe is 🔥🔥🔥 Love this soup with some fresh baked bread!” 1. Soften Cashews: Soak 1 cup of raw cashews in very hot water while you prep everything else. 2. Cook Mushrooms: Heat 2 Tbsp olive oil in a large pot over medium heat. Add 16 oz of sliced mushrooms and cook for about 10 minutes until golden and crispy. Deglaze the pan with ¼ cup white wine, scraping up the tasty bits. Once the wine evaporates, remove mushrooms from the pan. 3. Cook Aromatics: In the same pot, add 2 more Tbsp of olive oil, 1 finely chopped onion, 6 minced garlic cloves, and 1 Tbsp thyme. Cook until the onion is soft and translucent. 4. Blend: Add 4 cups of vegetable broth to the pot, then ladle about half of the mixture into a blender. Drain the soaked cashews and add them to the blender. Blitz until smooth and creamy (leave the blender lid ajar if hot). 5. Assemble: Pour the cashew blend back into the pot with the mushrooms, add ½ tsp salt and ¼ tsp black pepper, and let it simmer for 15 minutes. Taste and adjust seasoning as needed. #vegansoup #mushroomsoup #mushroomrecipes #vegandinner #dinnertonight #soupseason

Live Eat Learn | Vegetarian

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Region: AU

Saturday 14 September 2024 22:30:19 GMT