How to Make Vegan Cream of Mushroom Soup

As the seasons change, so do our palates. Today’s recipe, a vegan cream of mushroom soup, is part comfort food, part holiday bake prep. Serve à la carte, or add into curries and casseroles. Either way, you’re bound to give your dinner guests a hearty mouthful of creamy deliciousness, sans the dairy. Read on for the Poosh-approved recipe.

Vegan Cream of Mushroom Soup

Recipe TypeDinner

Dietary InfoVegan, Keto

Serving Size4

Prep Time20 minutes

Cook Time30 minutes

Total Time50 minutes

Ingredients:

2 shallots, diced
2 tablespoons vegan butter
3 garlic cloves, minced
3/4 pound mixed mushrooms, sliced: crimini, shiitake, baby bella, and white button
1 sprig rosemary, finely chopped
1/4 cup dry white wine (sauvignon blanc is our preference)
3-4 cups coconut cream or vegetable stock
1/4 cup cashews
Sea salt and pepper to taste
Pinch of cayenne pepper (if you like it spicy)
1 bunch shredded kale (to top)

Instructions:

1. Sweat the shallots with the vegan butter until they are translucent, then add the garlic.
2. In a large pot, sauté the mushrooms with the rosemary in batches until they are browned nicely.
3. When golden, add all the mushrooms back in the pot. Add the shallots and garlic, then add the wine.
4. Add coconut cream or vegetable stock to the mixture. Scrape the brown bits at the bottom of the pot.
5. Let the mixture come to a boil.
6. In a blender, blend about a cup of the liquid from the soup with the cashews.
7. Add the cashews to the soup to thicken.
8. Bring to a boil.
9. Add salt and pepper to taste and cayenne pepper (if you like your soup spicy).
10. Serve in a bowl and add kale on top.
11. Enjoy!

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