Mushroom Soup



mushroom soupNothing 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.

Mushroom Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 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
  1. Put the cashews to soak in the vegetable stock, soy milk and wine.
  2. Place a large heavy bottomed soup pot over a low light.
  3. 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.
  4. 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.
  5. When the leeks are aromatic and a nice, bright green, add a little salt and a sprinkle of paprika.
  6. Add the mushrooms and let them cook until they've given off much of their water
  7. Add the cashews, stock, wine and milk mixture and slowly bring to the boil.
  8. Gently simmer, covered for 20-30 minutes
  9. Blend with stick blender
  10. Season with pepper, and more salt and paprika if desired.