Cream Of Mushroom Soup Recipe

Ingredients for Cream Of Mushroom Soup

• 1 pound cremini mushrooms, sliced
• Margarine
• Garlic Cloves
• Dry Roasted Cashews
• 1 1/2 cups water
• Vegetable Bouillon Cubes
• 2 tablespoons chopped fresh parsley
• Chili Powder
• 1/4 teaspoon freshly grated nutmeg

How to Make Cream Of Mushroom Soup

1. 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.
2. Add 2 cloves of minced garlic to the pot and sauté for another minute until fragrant.
3. In a high-speed blender, combine 1 cup raw cashews, 1 1/2 cups water, and blend until completely smooth and creamy.
4. Pour the cashew cream into the pot with the mushrooms and garlic.
5. 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.
6. Stir in 2 tablespoons of chopped fresh parsley and 1/4 teaspoon of freshly grated nutmeg.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!