Name: Vegan Cream of Mushroom Soup
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; 12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces; 1 large sweet onion, finely chopped; 2 shallots, finely chopped; Kosher salt; 4 garlic cloves, thinly sliced; ⅓ cup dry white wine; ¼ cup raw cashews; 1 Tbsp. red or white miso; Freshly ground black pepper; 3 Tbsp. extra-virgin olive oil; 3 garlic cloves, thinly sliced; 1 Tbsp. thyme leaves; ½ tsp. freshly cracked black pepper; Kosher salt

Photo by Emma Fishman, Food Styling by Pearl Jones

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

What you’ll need

Blender
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Dutch Oven
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Slotted Spoon
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Small Saucepan
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Heatproof Measuring Cup
$26 $22 At Amazon

Recipe notes

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