Dairy-Free Cream of Mushroom Soup
Try this Dairy-Free Cream of Mushroom Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 medium yellow onion diced
- 1/4 tsp pepper
- 1/2 tsp dried basil
- 2 tsp coconut oil
- 1 tsp sea salt
- 1/2 cup raw cashews
- 4 cups vegetable stock
- 16 oz mixed mushrooms (about 4 cups – i used cremini shitake, and portobello), stems and caps chopped
- Carbohydrate 108.971593024679 g
- Cholesterol 0 mg
- Fat 40.9885750136565 g
- Fiber 4.81363709075634 g
- Protein 12.2152832211538 g
- Saturated Fat 14.1815252084474 g
- Serving Size 1 1 recipe (6326g)
- Sodium 24321.3000864381 mg
- Sugar 104.157955933922 g
- Trans Fat 1.97860319763266 g
- Calories 815 calories
Place cashews in a bowl and cover with 1 cup of water. Soak for at least 2 hours.Add coconut oil to a large pot and melt over med-high heat.Add onions and sauté for 2-3 minutes or until translucent.Add in mushrooms and continue cooking for another 3 minutes.Lower heat to med-low and cover pot to sweat mushrooms for 5 minutes.Increase heat to high and add in vegetable stock, dried basil, salt and pepper and bring to a boil.Reduce heat and simmer, uncovered for 15 minutes.Remove from heat and let cool for 20 minutes.Add soup and cashews and soaking water to a blender and blend on high until smooth.Serve warm.Will keep for several days in the refrigerator and also freezes well.
