Cream Of Mushroom Soup (dairyfree)

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 onion, diced

3 Cloves garlic, minced

2 cups mushrooms, sliced (use your favorite variety)

1 tbsp extra - virgin olive oil

6 cups veggie broth

1/2 cup dry sherry (optional)

1/2 tsp oregano (dried)

1/2 tsp thyme or parsley (dried)

2 tbsp nutritional yeast

1 cup cashews, raw (soaked for a few hours if you don’t have a power blender)

salt and pepper to taste


1In a large saucepan, sauté the onions and garlic in the olive oil. Add the mushrooms once the onions are transparent. Sauté until the mushrooms are reduced in size.

2Add veggie broth, herbs, and sherry. Reduce heat and simmer for 20 minutes.

3Remove 2 cups of the hot soup. Blend the soup in a blender with the cashews and nutritional yeast til completely creamy. Return to pot, season with salt and pepper to taste.

4Heat for five more minutes until slightly thickened.

Additional Notes

original recipe found here:

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