This creamy soup is vegan, gluten-free, and has no carbs. It can be done in 20 minutes from start to finish. A rich, luxurious bowl of comfort. The flavor of mushrooms is clearly there as there is little else in the soup. The cashews hold it all together and give it the smooth creaminess along with the little bit of olive oil. An elegant soup for around $5 for four!
I used to make mushroom soup with a little onion, or shallot, or leek, whatever was at hand. To thicken the soup a small potato would be added. Then the mushrooms. And it still makes a delicious soup! I have never made a roux for soups or used stock. I prefer a cleaner taste and it is not part of my background and upbringing. In India, we never had stock and I like using more vegetables along with a small piece of bread, or a small potato or nuts to hold soups together.
But now for simpler days with lower carbs (more protein and good fats), the recipe eliminates the chopping of onions and potatoes. It also makes it perfect for Jains. That also reduces the cooking time. But there is no compromise in flavor–in fact, it is better! I make an extra container and freeze it. After defrosting overnight in the fridge, the soup just needs a good beating with a whisk or stick blender.
I hope this becomes a staple in your home as it is in ours. It feels light but the soup is rich because of the nuts, so a smaller helping goes a long way.
- 2 teaspoons oil of your choice
- 1/4 teaspoon ground black pepper
- 14 oz cleaned and sliced mushrooms (plain white or a mixture of mushrooms)
- 1/4 teaspoons salt
- 1/2 teaspoon minced fresh rosemary (1/4 teaspoon dry rosemary)
- 1/2 raw cashew pieces
- 2 cups water
- 1 tablespoon good extra virgin olive oil
- Heat the oil in a heavy medium-sized pot.
- Add the pepper, mushrooms, salt, rosemary, and cashew pieces. Toss it all. Cover and cook over medium heat till the mushrooms soften and release liquid. Be sure to adjust heat if necessary so the mushrooms do not cook too fast and burn. This should take 5-7 minutes.
- Puree everything in the blender or food processor with two cups of water for a thicker soup. Drizzle in the olive oil. Adjust the water as you like.
- Return the soup to the pot to heat through or let it cool and chill in the fridge. It will keep for four to five days.
Serves 3-4. Preparation and cooking time: 20 minutes.