Full flavored yet easy to make, this simple but refined soup is cozy and rich in earthy mushroom flavors and cashew creaminess. It’s a plant-based spinoff of an age-old family favorite that is sure to please!
Fungi family relations
Did you know that a portobello mushroom was once a white button mushroom, and that a white button mushroom turns into a cremini mushroom? They’re all the same, and part of the Agaricus bispourus fungi family!
This edible mushroom, in its immature form, is white and often referred to as a button mushroom. When it ages and darkens in color, it becomes known as a cremini or baby bella. Once the mushroom matures and the cap widens and dries out, you can find them described as portobellos.
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- 1 cup raw cashews
- 2 cups boiling water
- 2 Tbsp avocado oil
- 1 medium-size leek chopped (white and light green parts only)
- 1 yellow onion diced
- 2 garlic cloves peeled and crushed
- 8 cremini mushrooms sliced
- 3 cups mushroom broth
- 2 fresh thyme sprigs
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- In small bowl, place raw cashews and add 2 cups boiling water. Let soak while preparing soup.
- In large soup pot on medium, heat avocado oil. Add leeks and onions and sauté for 5 minutes, until onions are translucent. Add garlic and sliced mushrooms and sauté for a further 5 minutes, then add broth and thyme sprigs. Bring soup to a boil, then reduce to a simmer for 10 minutes.
- Remove pot from heat and discard thyme sprigs. With immersion blender, blend mushroom broth mixture well. Alternately, ladle all into blender and blend until smooth before returning to soup pot.
- Drain water from cashews and add cashews to high-speed blender. Add 1 1/2 cups blended mushroom mixture to cashews and blend to create smooth cashew cream. Slowly whisk cashew cream back into remaining mushroom mixture in soup pot and bring to desired temperature. Enjoy!
Per serving: 275 calories; 11 g protein; 17 g total fat (3 g sat. fat); 24 g total carbohydrates (6 g sugar, 2 g fiber); 440 mg sodium
