VEGAN MUSHROOM SOUP
This rich Vegan Mushroom Soup envelops you with warmth and delight. It’s a super simple recipe with eight ingredients, and you can make it gluten-free and oil-free.
Ingredients:
400 grams of mushrooms (thinly sliced or chopped)
1 teaspoon extra virgin olive oil
1 medium white or yellow onion (finely diced)
1 large garlic clove (chopped)
¼ cup cashews
1 teaspoon thyme or sage 3 tablespoons all-purpose unbleached flour (for a gluten-free version, use 2 tablespoons rice flour)
3-4 cups vegetable broth Salt and ground black pepper to taste
Preparation:
Pour the vegetable broth with the cashews and let it sit for about 10 minutes while the cashews soften. Then mix with a blender and set aside for use in step #5.
In a pot, heat the oil or vegetable broth. Add onions and garlic with a pinch of salt and ground black pepper. Saute, stirring frequently, until the onions become translucent but not brown. It’s important to cut the onions very finely so that they melt into the soup.
Add the mushrooms. At this stage, you can add a splash of white wine for extra flavor, if desired. Saute the mushrooms over medium-high heat until tender, about 5-8 minutes.
Add thyme of sage, mix, and add the all-purpose flour or rice flour. Stir well and let the flour cook for a couple of minutes, stirring frequently to cook evenly.
Add a cup of vegetable broth, stirring vigorously to prevent lumps. You can also use a whisk to mix at this stage.
Add another cup of broth, continuing to stir, and when it boils, add the cashew broth.
Once the soup boils, you can dilute it with more broth to achieve the desired consistency. Check the seasoning and add more salt and pepper as needed. You can also add a tablespoon of soy sauce for extra flavor.
When the soup boils,stir, and turn off the heat. Serve hot.
