Ingredients for Cream Of Mushroom Soup
- 1 pound sliced cremini mushrooms
- 2 tablespoons margarine
- 2 cloves minced garlic
- 1 cup raw cashews
- 1 1/2 cups water
- 4 cups vegetable bouillon (from cubes)
- 2 tablespoons chopped fresh parsley
- Chili Powder
- 1/4 teaspoon freshly grated nutmeg
- salt to taste
- freshly ground black pepper to taste
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How to Make Cream Of Mushroom Soup
- Melt 2 tablespoons of butter in a 4-quart pot over medium heat. Add 1 pound of sliced cremini mushrooms and sauté until tender, about 8-10 minutes.
- Add 2 cloves of minced garlic to the pot and sauté for another minute until fragrant.
- In a high-speed blender, combine 1 cup raw cashews, 1 1/2 cups water, and blend until completely smooth and creamy.
- Pour the cashew cream into the pot with the mushrooms and garlic.
- Add 4 cups of vegetable bouillon and bring to a simmer. Reduce heat to low, and stir frequently for 10-15 minutes, or until the soup has thickened to your desired consistency.
- Stir in 2 tablespoons of chopped fresh parsley and 1/4 teaspoon of freshly grated nutmeg.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
23g
Fat
36g
Carbs
8g
