Creamy Cashew Mushroom Soup
Table of Contents
- Prep Time: ~10 min
- Cook Time: ~20 min
- Servings: ~4
- Cost per Serving: ~$1.25
- Total Cost: ~$4.50
Ingredients
Soup
- 1/2 lb cremini mushrooms (stems reserved, half caps sliced)
- 3 tbsp olive oil
- 1 onion (roughly chopped)
- 2–3 cloves garlic (crushed)
- 1/2 potato (thinly sliced)
- 4 1/2 cups vegetable stock
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Cashew Cream
- 1/4 cup cashews (soaked if needed)
- 1/4 cup water
- Pinch salt
Method
- Sauté onion and garlic in oil until golden.
- Add potato and mushroom stems/whole caps; season and brown.
- Pour in stock; simmer 10 minutes.
- Pan-sauté sliced mushroom caps until browned; reserve.
- Blend cashews with water and salt to a smooth cream.
- Stir cashew cream into soup; blend soup until smooth. Return to pot and fold in sautéed caps.
Notes
- Garnish with cracked pepper and a drizzle of olive oil.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~195 | 10% |
| Protein | ~7 g | 14% |
| Carbohydrates | ~18 g | 6% |
| Fat | ~12 g | 15% |
| Fiber | ~3 g | 11% |
| Sugars | ~4 g | 8% |
| Sodium | ~520 mg | 23% |
| Calcium | ~60 mg | 5% |
| Iron | ~2 mg | 11% |
| Vitamin C | ~8 mg | 9% |