Cream of Mushroom Soup
Notes from Delisa Renideo

3 cups water
1/3 cup cashews
1 1/2 tsp salt
2 cups fresh sliced mushrooms
or 1 can mushrooms, with liquid
3 Tbsp arrowroot powder or cornstarch
1 tsp onion powder
1/2 tsp garlic powder

If using fresh mushrooms, sauté in small amount of water.

Blend all ingredients except the mushrooms until smooth.

Then, either add mushrooms and puree, or leave the mushrooms in big pieces if desired.

Cook mixture in saucepan, stirring constantly, until it thickens.


Cream of mushroom soup is a staple ingredient in many recipes, and this recipe is a terrific vegan substitute.

This is very quick and easy to make, especially if you use canned mushrooms.

This soup tastes great as is, or use it as a base for other cream soups. Try the variations suggested, or create your own.

This soup also makes a delicious gravy over mashed potatoes, rice, or veggie burgers or loaves.

Variations:
Add 2 cups steamed chopped broccoli, 2 cups cooked cubed potatoes, or 2 cups other cooked vegetables of your choice. Combining a mixture of veggies in this soup is delicious.

Mock broccoli – cheddar soup: Add 1/2 to 1 cup cheesy sauce and 2 cups steamed broccoli to basic recipe.



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