Creamy Vegan Mushroom Soup | Recipe Cart

Name: Creamy Vegan Mushroom Soup | Recipe Cart
Total time: 55 min
Ingredients: 1 oz (28g) dried porcini mushrooms or other dried mushrooms ((optional)*); 16 ounces fresh mushrooms, (ideally a variety, such as cremini, shiitake, oyster and/or maitake**); 1 tablespoon extra virgin olive oil; 1 large sweet onion, (finely chopped); 8 garlic cloves, (finely chopped); 2 tablespoons vegan butter ((or more olive oil)); Kosher salt; freshly cracked black pepper; ½ cup (120 mL) dry white wine***; Bouquet garni: 1 large sprig of rosemary, (2 sprigs of thyme, and 2 bay leaves****); 3 cups (720 mL) good-quality vegetable broth ((4 cups if not using homemade mushroom stock)); ½ cup (70g) raw cashews; 1 tablespoon white miso paste ((or red miso for a more robust taste)); 1 tablespoon soy sauce or tamari ((use tamari for GF)); ¼ teaspoon Dijon mustard ((optional)); 1 small handful of fresh chives and/or parsley, (chopped)

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Cream of mushroom soup just got a makeover with this Vegan Mushroom Soup. With a creamy bisque-like texture and incredible savory flavor, this is a gourmet soup

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Ingredients

1 oz (28g) dried porcini mushrooms or other dried mushrooms ((optional)*)
16 ounces fresh mushrooms, (ideally a variety, such as cremini, shiitake, oyster and/or maitake**)
1 tablespoon extra virgin olive oil
1 large sweet onion, (finely chopped)
8 garlic cloves, (finely chopped)
2 tablespoons vegan butter ((or more olive oil))
Kosher salt
freshly cracked black pepper
½ cup (120 mL) dry white wine***
Bouquet garni: 1 large sprig of rosemary, (2 sprigs of thyme, and 2 bay leaves****)
3 cups (720 mL) good-quality vegetable broth ((4 cups if not using homemade mushroom stock))
½ cup (70g) raw cashews
1 tablespoon white miso paste ((or red miso for a more robust taste))
1 tablespoon soy sauce or tamari ((use tamari for GF))
¼ teaspoon Dijon mustard ((optional))
1 small handful of fresh chives and/or parsley, (chopped)