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RECIPE
18 INGREDIENTS 10 STEPS 36min

Vegan Creamy Mushroom Soup

5.0
3 Ratings
Made with garlic-infused oil and packed with savory mushrooms, this Vegan Creamy Mushroom Soup is perfect for a chilly fall evening. Despite being dairy-free, this soup is incredibly creamy and satisfying, thanks to a blend of rich cashews and vegetable broth. It's packed with healthy nutrients and protein, making it a wholesome and indulgent meal option.
Vegan Creamy Mushroom Soup Recipe | SideChef
Made with garlic-infused oil and packed with savory mushrooms, this Vegan Creamy Mushroom Soup is perfect for a chilly fall evening. Despite being dairy-free, this soup is incredibly creamy and satisfying, thanks to a blend of rich cashews and vegetable broth. It's packed with healthy nutrients and protein, making it a wholesome and indulgent meal option.
Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
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Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
36min
Total Time
30min
Active Time
$2.49
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/4 cup
Extra-Virgin Olive Oil
1 1/2 cups
White Mushrooms , sliced
2 1/4 cups
Brown Mushrooms , sliced
3 cups
King Oyster Mushrooms , sliced
1 1/3 cups
Oyster Mushrooms , torn
1
Large Onion , finely chopped
1/2 stalk
Leeks , thinly sliced
4 cloves
Garlic , minced
5 sprigs
1/3 cup
Dry White Wine
2/3 cup
Raw Cashews , soaked overnight
4 cups
Vegetable Stock
to taste

Infused Oil

1/4 cup
Extra-Virgin Olive Oil
4 cloves
Garlic , thinly sliced
4 sprigs
Fresh Thyme , leaves picked
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
438
FAT
37.3 g
PROTEIN
9.0 g
CARBS
15.2 g

Author's Notes

Any mushrooms of your choice will work for this recipe. Pick any that is available or that you desire!

Serve the dish with some nicely toasted sourdough bread for a weeknight dinner.

Cooking Instructions

HIDE IMAGES
Step 1
First, make the garlic-infused oil. In a small saucepan, heat up the Extra-Virgin Olive Oil (1/4 cup) , Garlic (4 cloves) , Fresh Thyme (4 sprigs) , and Ground Black Pepper (to taste) .
Step 2
Simmer over low heat until garlic slices start to turn golden on the edges, about 10 minutes, swirl the pan occasionally. Remove from heat, season with Salt (to taste) , and set aside. While the garlic oil is cooking, start the soup.
Step 3
In a large Dutch oven over medium-high heat, heat Extra-Virgin Olive Oil (1/4 cup) . Add in all the White Mushrooms (1 1/2 cups) , Brown Mushrooms (2 1/4 cups) , King Oyster Mushrooms (3 cups) , and Oyster Mushrooms (1 1/3 cups) and arrange them in a single layer, and cook. Do not touch them until the bottom side is browned, about 8 minutes.
Step 4
Stir and toss occasionally, until both sides are golden brown, about 5-7 minutes. Be careful not to stir them too often. Once browned, transfer the mushrooms to a plate and set aside. Reserve some small ones for garnishing.
Step 5
In the same pot over medium heat, add Onion (1) and Leeks (1/2 stalk) and cook until translucent, about 5 minutes.
Step 6
Add Garlic (4 cloves) and Fresh Thyme (5 sprigs) and continue to cook until fragrant and cooked through about 2 minutes.
Step 7
Add in Dry White Wine (1/3 cup) and cook until fully evaporated about 1 minute.
Step 8
Then add Vegetable Stock (4 cups) , Raw Cashews (2/3 cup) , and White Miso Paste (1 Tbsp) and return the mushrooms to the pot. Bring to a simmer.
Step 9
Turn the heat to low. With a hand blender, blend the soup until you reach the consistency to your liking. Continue cooking for about 5 minutes to let the flavors meld. Season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 10
Serve the mushroom soup with garlic-infused oil drizzled on top and garnish with crispy mushrooms and crispy garlic.

Rate & Review

5.0
3 Ratings
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Nutrition Per Serving
Calories
438
% Daily Value*
Fat
37.3 g
48%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.2 g
6%
Fiber
2.8 g
10%
Sugars
7.7 g
--
Protein
9.0 g
18%
Sodium
1056.8 mg
46%
Vitamin D
0.3 µg
2%
Calcium
21.7 mg
2%
Iron
2.2 mg
12%
Potassium
473.7 mg
10%
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