The earthy cremini mushrooms, fragrant herbs, and creamy cashew bliss in this vegan cream of mushroom soup recipe make for a lovely combination. To make a tasty foundation, sauté garlic and onions until they are soft. Then, add sliced mushrooms and flour. A creamy cashew cream laced with miso adds depth of flavor to the soup after it has simmered with vegetable broth and spices. To elevate it to the next level, top with some fresh parsley and a dab of truffle oil. This hearty soup is simple to prepare and tastes wonderful enough to eat on a cold night or serve as the centerpiece of a formal dinner.
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A half cup of uncooked cashews
half a cup of olive oil
1 finely chopped sweet onion and 3 minced garlic cloves
1 and 1/2 pounds of cut cremini mushrooms
one-fourth cup self-rising flour
2-cups vegetable stock 6-tied thyme sprigs
Two bay leaves.
1/3 teaspoon of sea salt
half a teaspoon of pepper
1 tablespoon of miso, red or white
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