Vegan Cream of Mushroom Soup
Author: 
 
Ingredients
  • ¼ cup olive oil
  • 10 Shiitake Mushrooms, stems removed, sliced
  • 12 Baby Bella or Crimini Mushrooms, sliced
  • ½ cup dried mushrooms, (pour boiling water over and soak for 2 hours )
  • 1 Onion, chopped
  • 2 cups chopped Leeks
  • 2 shallots
  • 2 t. plus 2 t. chopped garlic
  • 1 t. plus 1 t. Herbs de Provence
  • ½ cup white wine
  • 1 t. salt + ½ t. pepper
  • ½ cup cashews, soaked for 2 hours
  • 2 Tbs. white miso
  • 6 cups water
  • ¼ cup Aji Mirin
  • 2 Tbs. Tamari
  • Fresh chopped parsley for garnish
Instructions
  1. In a large stockpot, sauté the Leeks, shallots, and onions with the 2 t. garlic. Drain the soaked mushrooms, chop them, and add them to the pot with the onions.
  2. Sauté for 10 minutes, until soft. Add the water, bring to a boil, and reduce the heat to a simmer, and add the salt and Herbs de Provence. Let cook for 10 minutes.
  3. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 2 t. minced garlic.  Add the Herbs de Provence.  Sauté for 10 minutes, add the Mirin and Tamari.  Cook for a few more minutes until all the liquid is absorbed.  Set aside.
  4. Drain the cashews. In a blender, add the cashews, miso, and 3 cups of the soup and puree until smooth.
  5. Return soup to pot and add the sautéed mushrooms. Taste for salt
  6. Ladle into bowls and garnish with fresh parsley
Recipe by iEatGreen at https://www.ieatgreen.com/vegan-cream-of-mushroom-soup/