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Cream of Mushroom Soup (V)

Ingredients

  • 2 cubes chicken-style vegetable stock (I use McCormick's Bouillion cubes)
  • 1/2 large onion, diced
  • 1/2 pound roughly chopped mushrooms (white button work fine; I prefer cremini or even chopped portobello)
  • 3/4 cup white wine
  • couple sprigs of thyme, stems removed
  • black pepper
  • 2 tbsp avocado oil

For Cashew Cream

  • 1 cube chicken-style vegetable stock, dissolved in one cup of water
  • 1/2 cup cashews
  • 1 cup water
  • 2 capfuls apple cider vinegar

Instructions

  1. In a large pot, over medium high heat, add avocado oil. Once warm, add onion and saute until translucent.

  2. Add the thyme and mushrooms, stirring to make sure thyme is well incorporated. Continue to cook for about 5 minutes, until mushrooms release and reabsorb their juices and they start to stick to the pot a little.

  3. Add white wine, and continue cooking until most of the liquid is gone. Add chicken-style vegetable broth, stir to combine, cover and simmer for about 20 minutes.

  4. While the soup simmers, prepare the cashew cream.

Cashew Cream (for soups)

  1. Combine cashews, concentrated broth, and apple cider vinegar in the small jar of a high speed blender. Start on the lowest speed, and slowly increase to the highest, blending until smooth.

  2. After simmering, add the cashew cream, and continue to cook, uncovered, for another 5 minutes.

  3. Remove from heat, and serve immediately. Garnish with chopped fresh parsley and pepper.