This creamy, dreamy, and totally vegan Cream of Mushroom Soup is hearty and full of flavor, featuring sliced mushrooms, cashew nuts, and a blend of aromatic herbs like thyme and rosemary. Perfect for a warm, comforting meal!
1: In a pan, pour olive oil, add the dried herbs, and saute on low heat.
2: Add the sliced mushrooms and saute on high heat until all the water is evaporated and the mushrooms start to develop some colour.
3: Add minced garlic and onions and saute until the onions turn aromatic and translucent.
4: Take half the mixture and add it to a blender along with cashew nuts and water, blend into a smooth paste and add it back to the pot.
5: Pour in additional water and bring it to a boil.
6: Add salt, soy sauce, and black pepper powder.
7: Cook soup for 2-3 more minutes or until the raw flavour of cashews disappears.
8: Turn off the heat and garnish with spring onion greens.
