Nothing says Autumn quite so beautifully as Mushroom Soup. We ate this so fast I forgot to take a photo so I’ve borrowed one off the net that looked pretty close to mine! This is rich and creamy with notes of rosemary and thyme.
Recipe type: Soup
- ⅓ cup raw cashews
- 3 cups vegetable stock
- 1 cup soy milk (Vitasoy Soy Milky Lite)
- half glass dry white wine
- scant tsp dried rosemary
- scant tsp dried thyme
- 2 leeks, sliced quite finely
- 1 large fat / 2 regular cloves garlic
- Salt & paprika to taste
- 5-600 grams brown cap / portobello / chestnut mushrooms, sliced
- Put the cashews to soak in the vegetable stock, soy milk and wine.
- Place a large heavy bottomed soup pot over a low light.
- Drop your leeks into a sink of water, rub between your hands to remove any grit and dirt. Skim off the leeks from the top of the water using a spider or slotted spoon and toss into your pot.
- Saute the leeks and garlic, with a splash of stock / water, stir and make sure they don't burn. Add the dried herbs and stir well.
- When the leeks are aromatic and a nice, bright green, add a little salt and a sprinkle of paprika.
- Add the mushrooms and let them cook until they've given off much of their water
- Add the cashews, stock, wine and milk mixture and slowly bring to the boil.
- Gently simmer, covered for 20-30 minutes
- Blend with stick blender
- Season with pepper, and more salt and paprika if desired.