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Creamiest Mushroom Soup

10/18/2014

18 Comments

 

Creamiest Mushroom Soup

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If you're not a mushroom fan, bear with me for a minute. I'm not really a mushroom fan myself, but THIS SOUP-THIS SOUP changed my mind, and convinced me to come over to the fungi-filled dark side. Filled with garlic, onions, and a homemade cashew cream, this creamy soup is so rich and flavorful, people'll think you ordered take-out from a fancy restaurant in town. Its the perfect combination of salty, earthy, and a little smoky, and its hard to resist dipping a hefty chunk of crunchy baguette in it. (In fact if you have baguette, we recommend it.) The creamy, smooth texture makes it palatable for those with an aversion to slightly slimy foods, but if you ARE on the fungi wagon, feel free to set aside some of the mushroom & onion mixture and add it just before serving. It adds a bit of texture that you just won't be able to resist!
We prefer using a mix of mushrooms, usually cremini, oyster, and button mushrooms- but feel free to use whatever you have on hand. If using dried mushrooms, soak them well before cooking. Soup lasts a solid week in the fridge and indefinitely in the freezer! 
Oh and P.S., sorry for being a little late on today's recipe- this week has been a little slice of hell. Rear-ended, wallet stolen, credit cards hacked, and a foot injury. It's been rough. This soup though? Makin' it all a little bit better. 
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INGREDIENTS:
2 tablespoons oil or butter
2 cloves garlic, minced
1 medium yellow onion, diced
1/2 lb. assorted mushrooms, roughly chopped
1/4 cup (good quality) sherry
3 cups vegetable broth
2-3 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried thyme

3/4 cup soaked cashews
3/4 cup water

DIRECTIONS:
In a medium-sized bowl, soak your raw cashews in warm water while you prepare the soup.
In a large cast-iron pan, sauté the garlic, onions, and mushrooms until the butter oil has mostly evaporated and the onions and mushrooms have softened. Add your sherry and let the mixture cook on medium heart, stirring occasionally, until the liquid reduces to about half (about 5 minutes). **Pour in the vegetable broth, salt, pepper, and thyme, and simmer for 15-20 minutes. While soup simmers, blend soaked cashews with water to create a thick cream. Pour into the simmering soup, and remove the soup from heat. Using an immersion or high-speed blender, carefully blend soup to desired consistency. Garnish, serve, and enjoy!

**If you would like to garnish with whole mushrooms, remove about a 1/2 cups worth before adding the vegetable broth and set aside. Garnish, and serve!**
PRINT RECIPE
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18 Comments
Donne Roma link
10/21/2014 01:46:53 am

That looks delicious!

Reply
Paula P
10/24/2014 04:55:55 am

I am just waiting for a "Hen O The Woods" mushroom to grow an tiny bit more and "YEA" I have the most perfect recipe now to add her too. Thank You, for you MOST WONDERFUL RECIPES.
(I'm so glad I found you.)

Reply
Lisa
10/24/2014 08:13:52 am

I loooove mushrooms and this looks amazing. Definitely making it this weekend. Sorry to hear about your crummy week, hope things start looking up!

Reply
Jenn link
10/25/2014 05:36:36 am

This looks like fall!! My husband and I have a slight, maybe a bit weird obsession with mushrooms and this makes me want to curl up and slurp!!!

Reply
Tritawan Ruttivut
11/4/2014 07:05:29 am

It turned out wonderful! My whole family loved it. Keeping this recipe ;)
Thank you!

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Colleen
11/5/2014 08:52:58 am

I'm not one to leave comments, but I had to make an exception this time. This is the best tasting mushroom soup and it is so easy to make. I've already had to give the recipe to several family members and friends, everyone loves it, even the ones who don't normally like mushrooms! Thank you so very much for a wonderful recipe, it's a keeper!

Reply
shanna
12/20/2014 06:23:02 am

wow i just made this and i really like it. i'm surprised how much i like it. the flavor and thickness is great. thank you so much for posting!!

Reply
Sue
4/2/2015 11:08:23 am

This is a delicious mushroom soup, easy and fast. I did use about twice the sherry and it was great, just let it cook down as suggested. Thanks this is a keeper!!

Reply
Matbutikk På Nett link
6/12/2016 01:46:53 am

Hi.
This looks like a delicious mushroom soup.
I going to test this out, and i am wondering if it is ok for you that i post this site on my own web site?

Best regards Matbutikk På Nett

Reply
Amber link
6/12/2016 05:11:13 pm

If you do share the recipe, please be sure to link back to and give credit to our original recipe posting. Thanks!

Reply
Rupa
6/21/2016 05:45:15 am

Can this be made without the sherry?.. Or can the sherry be substituted for something else?

Reply
Amber link
6/22/2016 06:22:33 pm

Hi Rupa! You an definitely leave it out or substitute with a bit of white wine, if you have some on hand and prefer to use that. Either way, it'll still be great! If you leave it out and feel like you are missing some acidity, a bit of apple cider vinegar may be a sufficient sub as well. Good luck!

Reply
Sam a
9/22/2016 08:58:13 am

Hi! How many servings will this recipe make please?

Reply
Amber link
9/22/2016 01:20:38 pm

6-8 servings!

Reply
Christine
11/1/2016 12:22:04 pm

My husband and I made this soup together. I'm a long time lover of mushrooms and he hates them, but when he read the author wasn't a fan of mushrooms either he decided he'd give it a try and I'm SO glad we did! He loves it and his mother who doesn't really care of soup also loved it! This is definitely on our rotation for the winter and so easy to make!

Reply
Nancy
7/29/2017 09:23:13 am

Approximately how many calories in one cup?

Reply
Nina Schumann
11/26/2017 11:43:21 am

Do you use raw cashews?

Reply
Amber link
11/26/2017 07:26:29 pm

Yes! :)

Reply



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