Updated: Feb 14
The classic Campbell's canned soup but plant-based.
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
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.
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.
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.
Add mushrooms and cook, 10-12 mins. They should be very dried out.
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.
Season with salt and freshly cracked black pepper, ladle into a bowl, top with fresh chopped chives or parsley if you like and enjoy!