With the cool weather here and fall in full-bloom, my craving for warm and hearty soups is here. I made this soup and sat on my back deck basking in all the colors as the sun peaked through the leaves like fire. In Georgia you get the cool crisp falls with an extra added warmth from the sun which we didn’t get up north. I’m so glad I live in a world where there is fall and of course warm soups to enjoy. Just look at the beautiful colors that my hubby captured early one morning last week.
But, fall is over for a lot of you and it’s winding down here in Georgia. It’s snowing up North and a cold front is coming in here tonight! But I am holding on to the last hints of my favorite season with this post and this soup. This soup just looks like fall to me, but it can also warm your stomach and your soul in the cold winter months to come. There are very few ingredients and it can whipped up in a short amount of time – who doesn’t love simplicity when it comes to cooking?
You can get all fancy with this soup and use different mushrooms if you want. I will definitely be doing this! This soup is great on its own, or with a half sandwich or a salad. You can add more vegetables to this soup or add some beans. It’s also a great base for a hearty casserole. I will be using this to make a vegan version of a traditional Thanksgiving side that I love – which of course I will share shortly. =)
A vegan cream of mushroom soup has been on my mind for some time – so here it is. =)
- 16 oz button mushrooms
- 2 cloves garlic, minced
- 1 cup sweet onion, diced
- ½ cup raw cashews, soaked in water for 4 hours
- 4 cups vegetable stock, plus 2 tablespoons
- ½ cup unsweetened non-dairy milk of choice (I used almond milk)
- ½ cup white wine
- 1 tsp dried thyme
- 4 tbsp no-salt seasoning (I used Benson’s Table Tasty)
- 1 tablespoon flour
- freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
- ground paprika, for garnish
- Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water saute the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic and cook for an additional 2 minutes. Add sliced mushrooms and cook for 5 minutes, stirring often. Add a little veggie stock if need, but the mushroom will add enough liquid you will probably not need to do this. Raise heat to high and add white wine, cook for five minutes stirring often.
- Add 4 cups of vegetable stock to pot and stir. Cover and simmer on low-heat for 15 minutes.
- In a food processor or high-powered blender, puree soaked cashews (drained of water) and ½ cup unsweetened non-dairy milk of choice (I used almond milk). Add 1 cup of soup and puree until smooth and creamy. Slowly whisk in soup and cashew puree to the pot and stir.
- In a small bowl, add one tablespoon of flour. Whisk in 1-2 tablespoons of vegetable stock until smooth. Slowly whisk into soup and simmer for an additional 5 minutes or until desired thickness.
- Remove from heat and season with freshly ground pepper, to taste. Ladle soup into bowls and garnish with ground paprika and fresh chopped parsley.
Thank you to Wendy over at Healthy Girl’s Kitchen for turning me on to Benson’s Table Tasty. It’s my new go-to and by far my favorite no-salt seasoning! Wendy has a great post on No-Salt Seasonings that I recommend checking out.
I added this note to the recipe, but I want to reiterate. There are many brands of no-salt seasonings, so you might have to adjust the amounts you are using for this soup. For example, Mr’s Dash has A LOT of pepper, so I would not use 4 tablespoons in this soup. Use your intuition peeps and season to taste. =)
Have you ever tried Benson’s Table Tasty? What do you think about it? If not, what’s your favorite no-salt seasoning?