Cashew Mushroom Soup

Everyone in our family is a fan of creamy mushroom soup. However, my husband and I are trying to limit our unhealthy fat intake that is in heavy creams. So I tested different recipes until tada, I got one that is still creamy with loads of  healthy fat and DELICIOUS!

Prep. Time: 10 minutes + Overnight marination of cashew nuts

Cook Time: 36 minutes

Total Time: 46 minutes +Overnight inactive marination

Ingredients (Serves 4)

Cashew Cream

• Raw cashews, 1 cup

• Water, 1 ½ cup

Soup 

• Olive oil, 1 tbsp

• Garlic clove, 4 minced

• Dried thyme, ½ tsp

• Mushroom, 15 oz chopped (I used Baby Bella)

• Vegetable broth, 4 cups

• Cashew milk

• Dry sherry, ½ tbsp (optional)

• Salt and pepper to taste

Method

Cashew Milk

1. Transfer the cashews into a refrigerated safe bowl, and pour the water over it.

2. Cover the bowl and leave it in the fridge overnight. 

3. When you are ready to make the soup, transfer the cashews and water into a liquidizer until you get a smooth, milky liquid.

Soup

1. Warm up the olive oil in a medium pot over a medium heat stove-top.

2. Stir in the garlic and thyme for a minute.

3. Add in the mushrooms and saute them for about five minutes.

4. Pour in the cashew milk, and vegetable broth, and bring it to boil covered.

5. Add in dry sherry if you are using it.

6. Lower the heat and simmer the soup for about 30 minutes.

7. Smooth the soup with an (emergent) liquidizer.

8. Stir in salt and pepper to taste.

9. Serve hot.

Happy Cooking!