The best mushroom soup recipe ever! Mushroom lovers (and haters) rejoice; this soup is full of hearty, earthy mushrooms that don't have to compete with other flavors to shine through. Vegan, but will not disappoint meat eaters, this mushroom soup will quickly become a favorite in your home, as it did in mine!
2TablespoonsThyme LeavesIf using dried, reduce to 1 teaspoon
3CupsVegetable Broth
1TablespoonTapioca FlourOr use Rice Flour
1/2TablespoonCoconut aminosOr Tamari Sauce
1/2TeaspoonSea SaltOr to taste
1/2CupCashew nutsRaw
1/2TeaspoonBlack PepperFreshly ground
Instructions
Wash mushrooms thoroughly but gently and let dry on a kitchen towel. Slice them in halves or quarters, if they are large.
In a large saucepan, over medium heat, add oil and allow to heat. Add garlic and bay leaves and sauté for 30 seconds. Add the diced onions and sauté until they are translucent.
Add diced mushrooms, and cook for 3-4 minutes, keeping the dish uncovered. You will notice a substantial amount of water coming out of the mushrooms, and they are reduced in volume by half.
Add fresh thyme leaves and continue to cook for 5 minutes. If you are using dried herbs, cook for 2 minutes.
Add vegetable broth, salt, tapioca starch and liquid aminos. Cook for 10 minutes on medium heat, stirring occasionally.
When the dish cools down, discard the bay leaves (don't forget!), and blend the remaining contents with the cashew nuts.
Add freshly ground black pepper before serving.
Notes
This wonderful mushroom soup is almost better the next day, so if you are having company, or want to get things packed for next day's lunch, this would be a great make-ahead meal. Just give the soup a few minutes to come back up to temperature over medium low heat before serving.*Use organic ingredients wherever possible