Cream of Mushroom Soup

Updated: Feb 14, 2020

The classic Campbell's canned soup but plant-based.

#plantbased #vegan

Makes 4 servings


  • 2 cups cremini mushrooms, washed (or any mushrooms)

  • 1 shallot, thinly sliced

  • 2 cloves of garlic, sliced

  • 3 tbsp all purpose flour

  • 1 cup vegetable broth (or vegan chicken broth)

  • 1/2 cup cashews

  • 2 cups fresh water


  1. Blend cashews and water in a high speed blender and set aside. If you don't have a high speed blender, soak cashews in boiling water for at least 30 mins; rinse; then blend.

  2. Lightly smash mushrooms with your hand or using the bottom of a measuring cup (anything really) making sure their pieces don't fly everywhere. Then separate and tear them into small bits to mimic the classic cream of mushroom soup from a can. (Or, you can also just slice them, whatever you prefer.) Set aside.

  3. In a heavy soup pot or Dutch oven, cook shallot and garlic with 2 tbsp of water at a time (optional: oil) until softened, about 4 mins.

  4. Add mushrooms and cook, 10-12 mins. They should be very dried out.

  5. Stir in flour, mix and cook for about 2 mins until well incorporated. Then slowly add stock and cashew cream and cook down for 5-7 mins.

  6. Season with salt and freshly cracked black pepper, ladle into a bowl, top with fresh chopped chives or parsley if you like and enjoy!

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