So easy that I’ve made it several times. So yummy that I’m bringing it to share with my family this weekend. Mushrooms were called “food of the gods” by the Romans. Though most of the research on the health benefits of mushrooms have focused on shiitake, reishi, and maitake mushrooms, all mushrooms, including the common ones, like white button, crimini, and oyster mushrooms have immune system benefits. They contain polysaccharides and beta-glucan components that have been touted for their anti-cancer benefits, amongst other things. They are also rich in B vitamins, zinc, and potassium.
When buying mushrooms, look for ones that are not broken or bruised. The end of the stem should be fresh and moist, not dried out. Also avoid mushrooms that are wrinkled, wet, or slimy. Store mushrooms in a loosely closed paper bag.
But enough with that. What you really want to know is how to make this soup.
This is my slightly modified version from The Tasty Alternative.
First of all, she says it takes just 10 minutes, but it took me more like 20, probably because I’m slower to wash and slice.
1/2 yellow onion, small chop
1/2 teaspoon salt
4-5 cups chopped crimini mushrooms (or preferred mushrooms)
2 cups cashew milk* (see below notes for how to make this; I often make more than I need so I can use the extra for other things)
1 cup homemade stock (of choice: chicken, mushroom, veggie, etc.)
1 1/2 teaspoons garlic granules (I often use fresh minced garlic instead)
Pepper for garnish or to taste
Preferred oil for sautéing — grapeseed oil is what I used here
Note: You need to start plan ahead to make this soup because of the cashew milk. You might be able to just use a bought version, but I think that would be too thin.
For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours (I just soak them overnight). Drain, rinse, and blend with 3 cups filtered water (she uses a Vitamix, I’m still dreaming about getting one). Poor into glass jar and store in fridge up to 4 days.
1. Add some oil to pot
2. Add onions, garlic, and salt and saute until translucent
3.. Add mushrooms and saute until soft
4. Add cashew milk and broth
5. Bring to a simmer until mixture starts to thicken, about 5 minutes
6. Remove from heat and blend with immersion blender (or any blending method of your choice)
7. Soup will thicken up even more as it cools
I would freeze the extra, but it doesn’t last more than a couple of days in my fridge anyway as my husband loves this one.