Vegan Cream of Mushroom Soup

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Ingredients

• Mushrooms
• Olive oil
• Onion
• Garlic
• Potato
• Vegetable stock
• Cashews
• Salt
• Pepper
• Water

Instructions

1. Brush mushrooms with a paper towel, remove stalks, and set aside half of the caps. Chop the remaining half.
2. Heat olive oil in a stock pot on medium-high heat. Add chopped onions, crushed garlic, and sliced potatoes.
3. Rinse and drain the potatoes to remove excess starch. Add mushroom caps and stalks to the pot. Season.
4. Brown the veggies and deglaze with vegetable stock. Simmer for 10 minutes.
5. Blend cashews, salt, pepper, olive oil, and water to make cashew cream.
6. Stir cashew cream into the soup. Blend the soup until smooth.
7. In the same pot, heat olive oil and sauté sliced mushrooms with salt and pepper.
8. Pour the blended soup back into the pot. Stir well.
9. Finish with fresh cracked black pepper and a drizzle of olive oil.
10. Serve and enjoy the creamy vegan cream of mushroom soup.

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